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
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.