Chicken Pot Pie

This recipe comes from a dear friend, who brought this to us when our second child was born.  It was the most delicious pot pie I have ever tasted!  I have since made it for others and they give rave reviews, which totally justifies the time and care it takes to make it.  It is simple delightful on a chilly, fall evening.

1 recipe of never fail pie crust
1 10 oz. pkg. frozen peas and carrots
1/2 c. onion, minced
1/4 c. butter
1/2 t. salt
1/8 t. pepper
3/4 c. milk
3 c. cooked and diced chicken (save broth)–see How I cook chicken for recipes.
1/4 c. pimento (optional)
1/4 c. parsley
1/2 c. mushrooms, sliced (optional)
1/3 c. flour
1/4 t. sage
2 c. chicken broth
2 chicken bouillon cubes

Cook peas and carrots according to package directions. Drain. Melt butter in large sauce pan. Sauté onion and mushroom for 3 minutes (until tender) on medium heat. Slowly stir in flour, salt, sage and pepper. Cook for 1 minute on low heat. Add broth, milk and bouillon cubes. Cook on medium heat until thick and bubbly. Stir in vegetables, chicken, pimento and parsley. Heat until bubbly.

Prepare pie crust and place in your pie pan (I use the Pampered Chef deep dish stone). Pour mixture into pie crust.

(You may want to prepare another half recipe of the pie crust for a top. If you do this, be sure and use a sharp knife to create a few cuts in the top (we like to make a flower) or use a fork to put a few holes in it.)

Bake at 425 degrees for 15-18 minutes or until crust is golden brown.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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