Who doesn’t love Chicken Pot Pie on a cold night? I made this one night last week. It was delicious! And so easy!
I already had a homemade pie crust in the freezer…. just popped that out and let it thaw out.. I put six chicken breasts on a sheet pan covered with foil and seasoned them with salt and pepper.
While the chicken was hanging out in the oven, I melted a stick of unsalted butter and stirred in one half cup of flour. After the flour was thoroughly incorporated into the butter, I added a teaspoon of kosher salt. Next on the list was one to two cups of chicken broth, stirring constantly until the mixture is thickened. Add about a half of cup of cream for extra deliciousness!
Remove the chicken from the oven, let cool and cut up into pieces. Add to the cream mixture and stir. Add a large bag of frozen mixed vegetables, English peas, diced carrots and green bbeansbeans
Pour the chicken and veggie mixture into a large round Pyrex casserole. Top with an unbaked pie shell and bake at 350 degrees for about 45 minutes to an hour until the top is golden brown and bubbly. Serve with a salad and a nice glass of Chardonnay
TEP's Southern Style 