I thought I'd posted a recipe for chicken pot pie when I made it before, but apparently I didn't. This chicken pot pie turned out to be so delicious. Nate even said it was probably the best chicken pot pie he's ever had. Yum! What a perfect meal for the cold days that are upon us.
1 cup potato, diced
1 cup carrot, diced
1 cup onion, diced (we only had a little bit of onion, probably a 4th a cup, leftover from another meal)
1 cup celery, diced
1/3 cup margarine
1/2 cup flour
2 cups chicken broth
1 cup half and half (we didn't have any halfandhalf, but we had some heavy whipping cream, so I just guessed about 1/2 whipping cream and half regular milk - it worked great)
1 tsp salt (to taste)
1/4 tsp pepper (to taste)
4 cups cooked chicken (we used 2 large chicken breasts)
2 store pie crusts (unless you know your own recipe)
1. Pre-heat oven to 400 degrees
2. Saute vegetables (potato,carrot, onion, and celery) in butter for 10 minutes.
3. Add flour to saute mixture and cook for about 1 minute.
4. Mix chicken broth and half and half
5. Slowly add liquid to vegetable mixture.
6. Cook over medium heat, stirring constantly, until thick and bubbly.
7. Add salt and pepper.
8. Add chicken to mixture.
9. Place one pie crust on bottom of pie pan (we wanted individual pot pies, so we used to ceramic ramekins)
10. Pour in mixture.
11. Put second pie crust on top.
12. Cut 2 slits to allow steam to release.
13. Bake for 40-50 minutes (ours was 27 minutes, because it was 2 smaller pot pies instead of one larger) or until top is golden brown and filling is bubbly.