Chicken pot pies are another form of comfort food that many enjoy eating for dinner. They contain meat, vegetables and the bread all in one. Having one of these pies for your main meal is warm, relaxing and filling. If you are rushed for time the chicken can be prepared the night before. Cooking the chicken doesn’t take that long and can be set on the stove while you work on something else. It is fun to put together a semi-homemade dinner from start to finish in little over an hour, less if the chicken is ready and waiting in the refrigerator when you come home to prepare dinner.
Chicken pot pies can also be frozen too. The best way to freeze these pies is to fill the pie crust with the ingredients and wrap them tightly. In a separate plastic bag seal the top crust and keep the two together in the freezer. Now, when you are in the mood for a chicken pot pie, take the two bags out of the freezer and allow them to thaw on the counter top. Once thawed, preheat the oven, place the top crust upon the filled pie and bake until cooked. Doing this will prevent the top crust from getting soggy and allow it to brown better with a little crispness that we all desire when taking the first bite of a comforting pot pie dinner.
- ½ stick of margarine, plus 1 teaspoon
- 1 small onion, chopped finely
- 2 stalks of celery, chopped finely
- ½ cup of flour
- 2 cups of chicken broth
- Meat from one small chicken, boiled, deboned and coarsely chopped
- 2 cans of mixed vegetables, drained and rinsed
- 1 prepared frozen pie crust
- Remove the pie crust and place it on the counter and roll it out a little more in all directions.
- Use a pastry wheel to cut strips out of the dough and set it aside.
- Boil the chicken until cooked all the way through.
- Remove the bones, chop it up coarsely and set aside.
- In a sauce pan melt the margarine and sauté the onion and celery until the onion is translucent in color.
- Add in the chicken broth, milk and flour stirring so the flour mixes in nicely.
- Cook the broth mixture until it thickens stirring constantly.
- Now add in the chopped chicken and vegetables and gently fold them into the sauce until they are mixed and coated nicely.
- Pour the entire mixture into a pie plate or baking pan.
- Lay the dough strips across the pie pan leaving spaces between each one.
- Then turn the pan around and lay additional dough strips across the dish in the opposite direction to form a lattice pattern.
- Dot or rub a teaspoon of margarine over the dough and place pie pan in the oven.
- Bake for 30-45 minutes or until the crust turns a golden brown color.
- Remove pan from oven and let rest for 10 minutes before cutting and serving.