Wednesday, March 25, 2009
Chicken & Veggie Pot Pie
I'm not sure where this recipe came from, but it is so easy and really good!
1 lb chicken breast, cooked and cut up
1 Tbs. olive oil
1 onion, chopped
3 carrots, sliced into small pieces
3 Tbs. flour
1/2 cup dry white white (this could probably be omitted)
2 cups milk
1 package frozen peas
1/2 package frozen corn or 1 can drained
1 Tbs. thyme or rosemary or whatever you have
2 9-inch store bought piecrusts, thawed
Heat oven to 400. Heat oil in saucepan over medium heat; cook onions and carrots 6-8 minutes. Sprinkle flour over veggies and cook stirring 1 minute. Add wine and cook until evaporated. Add milk and simmer until sauce starts to thicken (about 2-3 minutes). Stir in cooked chicken, peas, corn, thyme and S&P to taste. In a 2 quart dish, place one pie crust on bottom and up sides. Pour mixture into dish. Lay 2nd piecrust on top, pressing to seal. Cut several vents in crust. Place pot pie on baking sheet and bake until bubbling and crust is golden - about 30 minutes.
Note - you could easily substitute a package of frozen mixed vegetables. I sprayed my dish with Pam before putting my bottom crust in . . .