One of my favourite meals growing up was my mom’s Chicken Pot Pie. I still love it, and I figure everyone has to eat, so here’s the recipe. I hope you enjoy it as much as I do.
Ingredients:
2 premade pie crusts
1/3 c. butter
1/2 onion, diced
1/3 c. flour
salt and pepper to taste
1 1/2 c. chicken broth
1-2 Tbsp cooking sherry
2/3 c. milk
2 chicken breasts
2 carrots
3-4 medium potatoes
Handful of green beans
Handful of peas
Directions:
Preheat Oven to 425*F
Cut chicken up into 1″ pieces. Boil in water until done (if you want some extra flavor you can add cooking sherry and chicken broth to the water).
In a large skillet melt butter, add onion, salt, and pepper, and cook until onion is tender and translucent. Mix flour in and cook for a minute or two. Add milk, broth, and cooking sherry; whisk to combine and prevent lumps from forming. Stir in vegetables and cook until gravy is thick. Stir in chicken.
Line a 9″ pie pan with one crust. Add gravy mixture to the pan, top with the remaining crust, seal edges, and flute. Cut slits in several places in the top crust.
Bake 425*F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Dramatic Lyric 