I have been wanting to make a homemade chicken pot pie for quite sometime, but I always felt it would be too overwhelming! This recipe that I snagged was super easy and fun too.
Ingredients:
3 skinless chicken breasts
14.5 oz chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tbsp vegetable oil
2 tbsp all purpose flour
2 cups frozen mixed vegetables
salt and pepper to taste
1/4 tsp garlic powder
1 package Pillsbury unroll-and-fill pie crusts
Directions:
Cook chicken in the oven, you can cook the chicken frozen too (be sure to set to correct temperature)
Wash and cut potatoes into bite size pieces. Cook til almost fork tender. Drain and set aside.
Wash celery and cut to bite size pieces, do the same for the onion
In a large heavy skillet, over med to high heat, saute celery and onion with olive oil, for 5-8 minutes. Add the frozen vegetables and cook for another 5 minutes. Add the flour and cook for 30 seconds.
Add chicken broth and bring to a boil. Once it has become thick add the potatoes.
Once chicken is cooked cut into bite size pieces and add to vegetable mixture. Add salt and pepper to taste and garlic powder at this time, too.
In a 9 inch deep pie plate place the first layer of pie crust. Then add the chicken/vegetable mixture. Then add the top layer of the pie crust and be sure to enclose the edges.
Bake at 350 degrees for 45 minutes or until pie shell is golden brown.
Enjoy!
