Chicken Pot Pie With 2 Crusts
Old-fashioned comfort food that's a family favorite! Perfect for sharing with others in need. Great with leftover turkey and diced potatoes for an extra twist. Always a winner!
Steps for Chicken Pot Pie With 2 Crusts
Here's a step-by-step instructions for making Chicken Pot Pie With 2 Crusts:
- Heat butter over low heat until melted.
- Blend in flour, onion, salt and pepper.
- Cook over low heat, stirring constantly until smooth and bubbly.
- Remove from heat.
- Stir in broth and milk.
- Heat to boiling; stirring constantly. Boil and stir one minute.
- Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
- Reserve.
- Line pie plate with prepared bottom crust.
- Pour in filling.
- Top with top crust. Cut slits in center to vent. Flute edges.
- Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
Why you'll love Chicken Pot Pie With 2 Crusts
- Comforting Flavor: Chicken pot pie with two crusts offers a delightful combination of savory chicken, vegetables, and a rich, creamy sauce, all encased in flaky, golden-brown crusts. This dish provides a warm, satisfying meal that evokes feelings of home and nostalgia, making it a favorite for family gatherings and cozy nights in.
- Versatile Ingredients: This dish allows for a wide variety of ingredients, enabling you to customize it according to seasonal vegetables, leftover chicken, or even dietary preferences. You can easily adapt the recipe to include mushrooms, peas, carrots, or even switch to a vegetarian filling, ensuring that it appeals to a broad range of palates.
- Convenient and Hearty: Chicken pot pie is not only easy to prepare, but it also serves as a one-dish meal that can feed a family or provide multiple servings for meal prep. Its hearty nature means that it can be enjoyed as a standalone dish, saving time in the kitchen while still delivering a nourishing and fulfilling dining experience.
Chicken Pot Pie With 2 Crusts
Ingredients
Instructions
-
Heat butter over low heat until melted.
-
Blend in flour, onion, salt and pepper.
-
Cook over low heat, stirring constantly until smooth and bubbly.
-
Remove from heat.
-
Stir in broth and milk.
-
Heat to boiling; stirring constantly. Boil and stir one minute.
-
Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
-
Reserve.
-
Line pie plate with prepared bottom crust.
-
Pour in filling.
-
Top with top crust. Cut slits in center to vent. Flute edges.
-
Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
Notes
- Ensure that the chicken and vegetables are cooked thoroughly before assembling the pie, as this will enhance the flavor and ensure even cooking throughout the dish.
- Roll out the pie crusts evenly and allow them to rest in the refrigerator before placing them in the pie dish, as this helps to prevent shrinking and ensures a flaky texture when baked.
