i love chicken pot pie...meat, veggies, and carbs, all in one pot! it's not healthy, but it's a delish comfort food! here's my fave recipe:
2 lbs chicken breasts, cubed
2 tablespoons poultry seasoning
olive oil (to cook chicken in on stove)
2 bags of frozen steamfresh mixed veggies (i love carrots, peas, green beans, and lima beans)
2/3 cup butter
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3-1/2 cups chicken broth
1-1/3 cups milk
4 (2 packages) 9 inch unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, coat pan with olive oil. Season chicken with poulty seasoning. Cook chicken until done.
Cook steamfresh veggies by the instructions on the bag. Pour in a large bowl, add the chicken, mix, and set aside.
In another saucepan over medium heat, melt butter. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat, and mix with the chicken and veggies.
Allow pie crusts to sit out for a few minutes before unrolling, otherwise, they will rip.
Spray the bottom of a 13x9in pan with cooking spray.
Cover the bottom of the pan with two of the crusts.
Pour filling over the pie crusts. Cover with top crusts, seal edges. (I fold the dough over because I love the crust, but you can also cut away the excess). Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Enjoy and take a nap!
this week, i'm linking up with ashley at 6 inches of ribbon. she's doing a linky party!