Our New Favorite Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This chicken pot pie was created one night when the pantry was close to bare. I had some leftover chicken, frozen mixed veggies and basic pantry ingredients but not much else. We now have this several times per month all year round. Ingredients:
2 -3 chicken breasts, cubed (i try to make ahead or use leftovers!) |
2 cups frozen mixed vegetables |
2 tablespoons cornstarch |
2 cups milk |
3 tablespoons butter |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 3/4 cups plain flour |
1 teaspoon salt |
1/2 cup oil |
3 teaspoons water |
Directions:
1. Preheat oven to 400°F.
2. Rub the bottom and sides of a 9x13 baker with butter. Cook and cube chicken if necessary. Layer chicken in the bottom of baking dish.
3. Cook veggies about five minutes in the microwave in a microwave dish with only a splash of water. Layer on top of chicken.
4. Combine corn starch and milk and stir until smooth.
5. Add butter, salt and pepper. Stirring constantly, bring to a boil. Boil one minute until thickened. Pour over chicken and vegetables.
6. Combine flour, salt, oil and water in a large mixing bowl. Roll out between 2 sheets of wax paper. Place crust on top of the roux and cut slits or decorate top crust as desired. Bake for 20-25 minutes until crust is golden brown.
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