I grew up on pot pie. One of the first real dinners I cooked as a young girl was a box chicken pot pie. I was a master and then they stopped making it so I moved to the frozen kind and I just couldn't deal with the sauce in those pies. It wasn't the same so I didn't have one again until I was talking to a friend that said she found a delicious one on Pinterest so I checked it out and needed to add my own special taste to it. I can easily make it during my kids nap and then have it ready for dinner time. It is always a crowd pleaser.
Ingredients
- 1 unbaked pie crust store bought or homemade.
- 1 puff pastry sheet
- 2 Tbsp. of butter
- 1-2 cup(s) of veggies (carrots, green beans, broccoli, and such. I use frozen veggies)
- 1/2 cups of flour (I use einkorn flour but all purpose works too)
- 2 cups of chicken broth
- 1 cup milk
- 2 cups of cooked shredded chicken
- 1 1/2 cup of shredded cheddar cheese
- Salt and pepper to taste
- 1 egg for an egg wash
1. Cook the pie crust as the directions on the box state.
2. Melt butter in a large sauce pan and add the veggies. Cook them for 3 minutes.
3. Add the flour to the veggies and butter mixture and stir
4. Add milk and chicken broth and stir until it thickens.
5. Add the chicken, cheese, salt, and pepper and turn off the heat.
6. Let mixture cool before you add it to the bottom pie.
7. Once mixture is cool pour in the pie crust and add the top puff pastry sheet
8. Add egg wash to the puff pastry sheet and cook according to the box directions.
9. Let the pie cool for 10 min before you serve it up and enjoy.
