January 28, 2012

Jessica's Chicken Pot Pie

1 bag frozen peas and carrots
1/3 cup butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken
Frozen pastry for two-crust pie

In a 2 quart sauce pan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir mixture 1 minute. Stir in chicken and peas, remove from heat.
Heat oven to 425*.
Make pastry or prepare pan with frozen pastry. If making pastry from scratch, roll two-thirds of the pastry into 13-inch square (or circle). Ease into un-greased 9-inch square (or round) pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square (or circle if using round pan). Place over chicken mixture.
Bake 35 minutes or until golden brown.
Makes 6 servings.

To Freeze: Prepare recipe as directed to the point of removing chicken and vegetable from heat. At this point cool the chicken mixture completely and then place in a freezer bag, pressing out all the air, then freeze.

To Prepare from Frozen: Defrost chicken mixture until completely thawed. Prepare pie crust in pie plate, pour in chicken mixture then top with remaining pie crust. Bake at 425* until hot on the inside and golden brown on the outside, approx 35 minutes.
*NOTE - you may want to place foil around the edges of your pie crust to keep them from browning too quickly.

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