Chicken Pot Pie… The perfect dish for a cold, winter night! Prepare this recipe on one of the nights you plan to decorate for Christmas!
The idea for this recipe originated from a church friend. I promise it is the best pot pie you will ever eat!!! To keep the processed ingredients at a minimum, I make my own cream sauce for the pie instead of using canned cream of chicken soup. And if I’m pressed for time, I use the canned soup! Trust me, you will love this recipe!
4 tbsp. butter
6 tbsp. flour
14 oz. can of chicken broth
1 c. milk
Optional: Substitute 2 small cans of cream of chicken soup for the above ingredients and omit salt.
1 lb. chicken (baked)
16 oz. light sour cream
pepper (to taste)
salt (to taste)
2 refrigerated pie crusts
2, 12 oz. packages of frozen mixed vegetables
Note: You will use only half of the second package of mixed vegetables.
- Preheat oven to 375 degrees Fahrenheit.
- Bake chicken and chop into small pieces.
- Using the stove, heat butter, flour, chicken broth, and milk on medium heat until it begins to thicken. Stir continuously.
- Spray a glass pie plate with cooking spray. Press one pie crust into the plate.
- Add sour cream, salt, and pepper to thickened mixture. Remove from heat and stir.
Variation: If you use canned cream of chicken soup, do not heat the soup. Simply mix the soup and sour cream and add pepper. Then follow the steps below.
- Add vegetables and chicken to cream mixture. Stir well.
- Place the mixture in the pie plate and top with second pie crust. Tuck the edges of the second crust into the bottom crust to “seal the pie.”
- Bake the pie until the crust turns light brown and the inside is bubbling. If the crust browns too quickly, place foil on top for remaining cook time (approximately 45 minutes).