In case any of you were concerned that I may have dropped of the face of the earth, I haven’t. It just turns out that Spring fever makes me not want to be inside very much. So, I’ve been working on yard projects instead of blog projects. But, I have a post brewing that I’m thinking about, and in the mean time, thought I’d share a recipe that is one of my kid’s favorites.
Somewhere along the way, I acquired the cookbook, Best Loved Casseroles. And, in it, is a chicken pot pie recipe that I’ve adapted a little bit to make it faster, and easier, and yummier…mine has more crust. And, when you have 3 little kids, fast and easy is a must. The 30 minutes refers to the prep time, but it does take an additional 30 minutes to cook. Anytime my kids are asked what their favorite food is, they always answer chicken pot pie. And, it really is a cinch to prepare.
30 Minute Chicken Pot Pie
- 1 can (14.5 oz) of chicken broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 to 1 1/2 cups 2% milk
- 3 Tablespoons butter
- 1 medium onion
- 1 cup sliced celery
- 1/3 cup flour
- 2 small chicken breasts cooked and diced
- 2 cups frozen Mixed vegetables
- 1/2 tsp. thyme
- 1 tablespoon chopped fresh parsley (or dried)
- 2 9-inch frozen pie crusts
- Preheat oven to 400 degrees.
- Pull out pie crusts and set on counter to thaw right before cooking.
- Cut up 2 small chicken breasts and cut into one inch cubes, cook as you like (boil, sauté, etc.) Set aside.
- Pour chicken broth, salt and pepper into a glass measuring cup.
- Add enough milk to equal 2 1/2 cups.
- In large saucepan, melt butter.
- Add onion and celery and cook until fragrant and onion is translucent.
- Stir in flour until well blended.
- Gradually stir in broth mixture.
- Bring to a boil, stirring constantly, then turn down heat and let sauce thicken.
- Add cooked chicken, frozen veggies, thyme, and parsley.
- Separate your pie crusts and place one pie crust in round 9 inch non-stick cake pan.
- Pour contents of saucepan into the crust.
- Cover the mixture with the second pie crust, flipping it upside down. It's OK if the edges aren't perfect. You are going to serve it with a spoon anyway! The two crusts don't need to be touching.
- Cook for 30 minutes or until the crust is golden brown!
*Just a note, when I took the above pictures, I used celery seed because I was out of celery. Your mixture may not look exactly the same when you use regular celery. It won’t have all the spots in it like mine shows. It’s better with real celery. Trust me!