It is cold here in Michigan. Like, in the single digits or below zero before wind chill, more days than not since Christmas. Except that one day it was almost 60, because it’s Michigan. The baby and I have been holed up in the house quite a bit.
Cold weather calls for a little bit of comfort food, and Chicken Pot Pie really fits the bill.
I pulled together my ingredients, which overall are pretty simple, including my precooked chicken and broth from my prep day. I chose to use frozen, mixed vegetables for this recipe. There are a few reasons behind this. First of all, as I have mentioned, time is a hot commodity around here and if I don’t have to spend extra time chopping onions, carrots and celery, I consider it a win. Second, frozen veggies are really affordable. Had I bought fresh, it would have cost about three times more. The name of the game here is cheap and yummy. Finally, frozen vegetables are really healthy. They are picked at the peak of their ripeness then chopped and flash frozen immediately. Fresh produce in the store may lose some of their nutrients while they are transported and stored. All in all, a win. If you prefer fresh, get after it. Substitute 3 cups of chopped onion, carrots, celery and whatever else you heart desires.
I started preheating my oven to 375 while I started on my pot pie filling. I heated about 2 Tbsp of olive oil over medium high heat and added 3 cups of frozen vegetables. I made this recipe pretty vegetable heavy, because that’s what I do. Once heated through, I coated the vegetables with 1/4 cup of flour and browned lightly, 1-2 minutes. Next, slowly add the milk and broth while stirring.
Stir this mixture until the milk mixture has thickened. When you can pull a scraper across the bottom of the pan without the sauce flowing back into the empty space immediately, you have reached the desired consistency.
Gently stir in pre-cooked chicken, salt and pepper to taste. Remove from heat and allow mixture to cool several minutes while you roll out your pie crusts. If you have never made pie crust before, check out my tutorial. I promise, you can do it! This was my first ever pie crust attempt. It wasn’t the prettiest, but it turned out super tasty.
Fill pie crust and crimp on top. I have some work to do in this area! Bake approximately 30 minutes, or until golden brown.
It will be hard, but allow to set for approximately 15 minutes. This will ensure that the filling won’t come spilling out of your delicious pie crust when you scoop it out.
This was plenty of tastiness for not only my husband and I, but our friend Austin who came over to help out with this lovely website! We had a little left over for a lunch, which heated up great.
Stay warm out there!
Chicken Pot Pie
Ingredients
- 2 pie crusts store bought or homemade
- 3 cups veggies frozen or fresh, chopped
- 2 tablespoons olive oil
- ¼ cup flour
- 1 cup chicken broth
- 1 ½ cup cooked chicken shredded or chopped
- ½ cup milk
- salt and pepper to taste
Instructions
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Preheat oven to 375 degrees
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Heat olive oil over medium/high heat and add veggies. Heat until tender.
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Add flour to veggies and stir constantly to combine, until flour is slightly browned, 1-2 minutes.
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Slowly add milk and broth, continuing to stir until thickened.
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Gently stir in chicken, adding salt and pepper to taste.
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Allow filling to cool prior to adding to pie crust.
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While filling cools, roll out pie crusts, if using homemade.
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Bake approximately 30 minutes, until golden brown.
