Chicken Pot Pie
This herby, well-seasoned take on a Classic Chicken Pot Pie is an essential fall meal and a great way to feed the whole family. As the weather cools down, we love to make this dish on cozy nights at home.
Preparation Instructions:
Heat oven to 425°F.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.
In saucepan, melt butter over medium heat. Add onion & celery; cook 2 minutes, stirring frequently, until tender. Add mushrooms and cook for 2-4 minutes or until tender.
Stir in flour and seasonings and cook 1-2 minutes, or until well blended. Add salt & pepper to taste.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables until combined. Turn off heat.
Fill prepared pie crust with chicken & veggie mixture.
Place second pie crust on top, cut off any excess crust and press edges of the top and bottom crusts together to seal the pie. Optionally, flute the edges of the pie crust to form a scalloped edge.
Cut small slits into the top crust.
Bake 15 minutes. Then cover edge of crust with foil to prevent burning.
Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving. Enjoy!
thespicehouse.com
More About This Recipe
This recipe is rather forgiving. Don't like mushrooms, leave them out. Prefer peas over frozen mixed vegetables? Swap them in at your leisure! The same goes for the seasoning level. Taste along the way and add the sage and our House Chicken or House Herbs to your preference. The top crust can be cut & designed in a myriad of ways, have fun with it! Instead of laying a full crust on top, try slicing thick strips of crust, then weaving them on top of the pie in a lattice pattern.
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