Brrr….It is cold and nasty out. Weather like this true October weather screams for comfort food. My family loves chicken pot pie and it is surprisingly easy to make! I like it because it’s another sneaky way to get my kids to eat their vegetables. So fun!
Why is it mostly homemade? When I make it, I usually use a pre-made pie crust. I can make a pretty good pie crust, but pie crust takes a little more time than I usually have on a weeknight. A pre-made crust allows me to prepare this tasty dinner in about an hour.
Mostly Homemade Chicken Pot Pie
1 1/2 lbs chicken, chopped in bite sized pieces
2 cloves of garlic, crushed
1/2 onion, chopped
salt and pepper to taste
1 lb bag mixed frozen veggies
About 1/3 cup flour
1 pre-made pie crust
1. Cook the chicken, salt, pepper, onion and garlic in the olive oil over medium heat until the chicken is done, about 15 minutes.
2. Add the veggies. You don’t have to thaw them. I don’t because I want the liquid from them. Cook for about 10 minutes until they’re warm.
3. Sprinkle the flour over the chicken and veggies and let sit for a minute or two before stirring. Stir in until the mixture starts to thicken.
4. Transfer to a pie plate where you have placed one piece of crust. Put the other piece of crust on the top and pinch the edges so they are as sealed as you can make them.
5. Cut some vents in the top crust.
6. Cook at 375 – 385 (depending on what your crust preparer tells you) until golden brown. I usually give it about 30 minutes and judge after that if it needs more time.
My photo is a very risque, topless chicken pot pie. I thought you’d like to see the proportion of veggies to meat that I use so you can adjust according to your own taste. Use whatever veggies work for your family. I used the very colorful, traditional corn, carrot, pea, green bean and lima bean mix. No one likes them all, including me. But they’re love of chicken and pie crust outweighs any disdain they may have for the veggies. I am happy to report clean plates all around!