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Hearty Chicken Pot Pie

Hearty Chicken Pot Pie

M. Blakely

M. Blakely

Serves 6

Ingredients

  • 10 ¾ oz chicken bouillon / broth (condensed)
  • water
  • 4 carrots (medium [Option 1a])
  • 3 potatoes (red, medium [Option 1a])
  • 1 c. peas (frozen [Option 1a])
  • 10 oz vegetables (mixed, frozen [Option 1b])
  • 2 tbsps olive oil
  • 2 c. mushrooms (fresh, quartered)
  • 1 onion (medium)
  • ⅓ c. flour
  • 15 oz pie crust (refrigerated)
  • 2 ½ c. chicken (cooked & chopped)

Instructions

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  • 1
    Preheat oven to 425° F.
  • 2
    OPTION FOR FRESH VEGETABLES: Slice carrots thinly; scrub & dice potatoes; coarsely chop onion. Put broth, 1-c. water, carrots, & potatoes in saucepan. Bring to boil over medium-high heat; reduce heat & simmer till vegetables are tender (about .). Heat oil over medium heat. Cook mushrooms & onion, stirring occasionally, till vegetables are softened. Stir broth plus contents, as well as peas into mushrooms. Increase heat to medium-high & bring to boil. Whisk 1/3-c. water into flour till smooth; then whisk flour mixture into vegetables. Boil, stirring frequently, till thickened; then remove from heat.
  • 3
    OPTION USING FROZEN, MIXED VEGETABLES: Heat oil over medium heat. Cook mushrooms & onion, stirring occasionally, till vegetables are softened. Stir in broth, 1 1/3-c. water, & flour. Bring to boil. whisking constantly, till thickened & smooth. Add frozen vegetables, continue stirring, & return to boil; then remove from heat.
  • 4
    Unroll 1 pie crust on floured surface. If necessary, roll crust so that it's 1-in. larger than top of shallow 2-qt. baking dish.
  • 5
    Line dish with pie crust.
  • 6
    Stir chicken into vegetables; pour into crust.
  • 7
    Put second crust on top, trimming & fluting edge.
  • 8
    Cut scalloped round from center of top crust with cookie cutter.
  • 9
    Bake till filling is bubble & crust is browned (about .).

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