The ultimate comfort food in my books... Even at the individual size they are filing and, I'll be honest, I may have fallen asleep on the couch shortly after devouring mine :)
If you're all about easy and quick meals, you can always replace the fresh veggies with the frozen variety; such as Green Giant or Birds Eye, etc. and you can even use Pillsbury pie crusts as well... I use a recipe for a double pie crust and ended up making the base of a dutch apple pie with what I had left over... dinner and dessert! Yum! The recipe makes enough for one large bottom and top crust, so if you don't need all this, just half the recipe for the tops of the chicken pot pies. The filling recipe will make about 4 or 5 individual pies, depending on your dish size. INGREDIENTS FILLING 1/3 cup butter or margarine 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups chicken broth 1/2 cup milk 2 1/2 cups shredded cooked chicken (or turkey) 2 cups mixed vegetables of your choice; chopped/diced... ie; corn, green peas, carrots, green beans CRUST 3/4 cup shortening 2 1/4 cups flour 1/2 cup cold water CRUST DIRECTIONS 1. In a large mixing bowl, cut shortening and flour together. A pastry blender is preferred, but I used a fork. 2. Add water and stir with a fork until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water. 3. Divide in half. Let the dough chill in the refrigerator for at least 30 minutes before rolling out. FILLING DIRECTIONS 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4. Bake for about 30 minutes or until pastry is browned and flaky.
1 Comment
|
Details
About Mo!
In love with every minute of my life! Archives
July 2016
Categories
All
|