This is my simple, fast recipe for homemade pot pies. We love them in fall and winter and serve them as comfort food. Works great if you have some left over turkey or rotisserie chicken. If you are tired of either as you just had them, freeze the pieces and use in this dish when you are ready to enjoy.
My recipe below is for a standard 9-inch pie. But you can also make individual sizes if you have the smaller pie pans, like I do.
Ingredients
1 box refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/4 cup dry white wine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken stock
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Instructions
Heat oven to 425F degrees. Remove pie crusts from box and let stand at room temperature for 20 minutes. Line the bottom of a 9-inch glass pie pan with one crust. Set the other crust aside.
In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Add the white wine and cook 3-4 minutes until reduced by half. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.
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| Julian's Chicken Pot Pie Individual Serving Size |
As you will see below, I'm using a store bought pie crust, but you could make your own if you prefer. As I said, this recipe is made for speed. After Thanksgiving I don't want to do more cooking. I've also used a store bought puff pastry dough, which works equally well if you just want a top crust.
My recipe below is for a standard 9-inch pie. But you can also make individual sizes if you have the smaller pie pans, like I do.
Ingredients
1 box refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/4 cup dry white wine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken stock
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Instructions
Heat oven to 425F degrees. Remove pie crusts from box and let stand at room temperature for 20 minutes. Line the bottom of a 9-inch glass pie pan with one crust. Set the other crust aside.
In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Add the white wine and cook 3-4 minutes until reduced by half. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.
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