While it’s perhaps not the healthiest meal ever, it’s still super delicious and great comfort food. The best part of chicken pot pie is that you can almost add anything to it. Any veggies you want. Yeah. GREAT way to get the kids to eat vegetables..unless you’re Myriah. Then you pick out the green beans.
*sigh* This kid. She’s something else. But I love her.
And now, onto the main event.
Mixing the inside goodness. *drools*
Ready for the oven. I’m WAY too impatient for this.
Not So Healthy But Super Delicious Chicken Pot Pie
2 frozen pie crusts (or you can use your homemade pie crust)
2 cooked chicken breasts, cubed
12 oz. chicken broth
1/2 c. milk
1/2 c. flour
salt (to taste)
pepper (to taste)
1/3 c. butter (about 6 tbsp.)
1 bag frozen vegetables (or use your own fresh veggies)
Preheat your oven to 375.
In a large pot, slow melt the butter on a medium heat. Once it’s melted, add your salt, pepper, and flour. Mix it until it’s like a paste. Add your chicken broth and milk. Leave it on the medium heat, and stir it occasionally. It’s going to thicken up to a gravy-type consistency. THIS IS WHAT YOU WANT.
Add your chicken and veggies and mix it until it’s completely combined.
Pour the mixture into your first pie crust, but make sure your pie crust is on a baking dish. Top it with the 2nd pie crust. Crimp all around the pie crust with a fork. Cut slits into the top of the crust for ventilation. Bake until the crust is golden brown (30-40 minutes. Take it out of the oven and let it cool for about 10-15 minutes so the insides thicken up again and don’t flow everywhere like the Blob when you cut it.
Oh yeah. Pretty much my favorite. ❤