#DFeast | Chicken Pot Pie

Heavy on the peas this time

Easy. Homemade. Everyone loves it.

What else is there to say?

This is another flexible recipe. The ingredients can be tailored to your taste.

Chicken Pot Pie

Makes 2 Pies

Preheat oven to 350º

7 T butter

7 T flour

2 c chicken broth

1 c milk

1/2 t worcestershire sauce

2 lbs. cubed, cooked chicken

1 lb frozen veggies of your choice, preferably thawed

2 pie crusts, thawed

Melt butter in low heat in a large saucepan

Stir in flour and pinch of salt and pepper

Stir in worcestershire sauce, milk and broth. I find I need to add the milk and the broth a little at a time, maybe a cup at a time to allow the sauce to thicken properly

Cook until thickened, stirring often if not constantly

Add chicken and thawed veggies

Distribute amongst 2 pie plates

Trick from my mom to keep the edges from over browning

Top with crusts

Bake for 45 min to an hour until crust is golden brown.  If you use the tin foil wrap shown (I take a piece of foil and fold in quarters and cut out a “pie piece” so that when it opens there’s a circle in the middle) remove the foil in the last 15 minutes to properly brown the edges.

About 45 carbs per 1/4 of a pie, depending on the crust you use.

Sometimes I add potatoes too. Just adjust the carb count accordingly.

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7 Replies to “#DFeast | Chicken Pot Pie”

  1. ANOTHER GOOD ONE!!! I’ll have to give this a try. Guess what I am making YET again tomorrow??? Yep, Kale Chips. Most likely our last for the year :(. I love the d-feast fridays. I have the makings for 2 recipes that I saw yesterday. YUMMY!

    1. No – it’s just a thick sauce which I guess gives it that look. How does it compare to Martha’s recipe? 😉

      PS – You absolutely could freeze them. Before Colin started eating the equivalent of a small horse, I was able to put one if the freezer for another night. 🙂

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