what’s cookin’?

Chicken Pot Pie!

It isn’t really spring food, but I figured the flower on top would redeem it :).

Ingredients:

• 1/3 cup butter
• 1/3 cup flour
• 1/3 cup chopped onions
• salt and pepper to taste
• 2 cooked, shredded chicken breasts
• 10 oz bag frozen veggies
• 1 3/4 cups chicken stock
• 2/3 cup milk (2%)
• 2 prepared pie crusts

Melt butter over low heat, then blend in the flour, onions, salt, and pepper. Stir constantly till smooth and bubbly. Stir in chicken stock and milk. Heat to boiling, stirring constantly. Boil (yep, still stirring) for one minute. Add the chicken and veggies. Taste it, season as needed. Set it aside and prep the crust. Line pan with bottom crust, add the filling, top with the other crust. Cut slits (or get creative). Flute edges. Bake at 425 for 30-35 minutes, till crust is brown.

I covered the edges with little strips of foil, but otherwise followed the recipe exactly. The pot pie was incredibly tasty. Penelope dubbed it “Chicken Flower.” I like that it had enough shortcuts to make it a quick weeknight meal, but not so many that we felt like we were eating frozen/processed food. This will certainly go in our meal rotation next fall/winter– comfort food for sure!