CHICKEN POT PIE

Chicken Pot Pie image

We love chicken pot pie at our house. This recipe is a favorite of my husbands and it's not extremely difficult to make. You can use ready made pie crusts or you can make your own, if you prefer. I use my Fool-Proof Pie Crust recipe and it works beautifully. Either way, I'm sure that you'll enjoy this wonderful pot pie.

Provided by Elaine Bovender

Time 50m

Number Of Ingredients 11

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Ingredients

1 1/2 lb boneless, skinless chicken breast filets
1 can(s) mixed vegetables, drained
1/3 c butter
1/2 small onion, peeled and chopped
1/3 c all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 can(s) cream of chicken soup, undiluted
2 pie crusts, unbaked

Steps:

1. Melt butter in a skillet and add chicken breasts and sprinkle with Paul Prudhomme's Poultry Magic seasoning. Sear chicken on both sides, then reduce heat and cover. Cook chicken, turning occasionally until done and juices run clear. Remove from pan and cool. When cooled, cut into bite-sized pieces and set aside. Alternate Cooking Method: You may also place chicken in salted water and bring to a boil. Cover and simmer for about 20 minutes.
2. Preheat oven to 425 degrees. In a sauce pan, add onion and butter and cook until onion is transluscent and soft. Add flour, salt and pepper and mix well. Slowly whisk in chicken broth and milk. When mixed well, add chicken soup and bring to boil, remove from heat.
3. Place pie crust into a deep-dish 9" pan or a 9 x 13 baking dish. Layer chicken and mixed vegetables. Pour hot chicken soup mixture over chicken mixture and cover with top crust. Pour additional melted butter over crust, if desired. Put slits in top of crust to allow steam to escape.
4. Bake for 30 to 35 minutes or until crust is golden and filling is bubbly.

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