Chicken Pot Pie

Chicken Pot Pie

So this was Sunday night's dinner. As we were driving home from a weekend wedding I had decided that a warm comforting Chicken Pot Pie was the answer to what ailed me. This recipe uses one half of a rotisserie chicken, so double it if you need to feed a crowd. You can use any chicken you want, just make sure it is about 1 1/2-2 cups of cooked cut up chicken. I also use store bought pie crust. You can make your own of course, but these recipes are about the real food that we eat, in our kitchen. Enjoy!

2 c chicken stock
1 lg potato, peeled and cubed
1/2 onion, cubed
2 carrots, peeled and cubed
1/2 Rotisserie Chicken, pulled from bones and cut into bite size chunks
1 c. cut green beans, fresh or frozen
4 T butter
8 T flour
2-3 c. milk
1 store bought pie crust

Oven at 375. Cook onion, potato and carrot in chicken stock until tender. Drain, reserving chicken stock and set aside. In a 2 qt saucepan melt butter. Add flour, cook and stir over medium heat until mixture is light golden and starts to smell toasty. Lower heat and add reserved stock and milk, stirring constantly. Raise heat and bring to a simmer. Cook for about 15 minutes until raw flour taste is gone and sauce is smooth. Add additional milk if necessary. Add vegetables and chicken to a deep dish pie pan or casserole, pour sauce over. Top with pie crust, folding edges over to make it hug the pan. Cut three or four steam vents in the top of the pie. Bake on a sheet pan for 35-40 minutes, or until crust is golden and cooked through. Allow to rest 15 minutes before eating. Feeds 4-6. Enjoy!


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