Angela’s Chicken Pot Pie

This was one of the frozen meals brought to Aliesha by Tad’s mom and ladies in her church before Codelia’s birth.  (Have I mentioned what an amazing MIL Aliesha has??!)  Angela (her sister-in-law) made it for them.  We had it one evening while I was with Aliesha right after the baby.  It was SO delicious…I just had to get the recipe and make it!  It’s such a wonderful comfort food!

Angela’s Chicken Pot Pie

2 cup chopped, cooked chicken (using half of a Rotisserie chicken makes it super easy!)

1/2 cup frozen peas

1/2 cup cooked diced carrots (I just used a little over a cup of mixed veggies)

1/2 cup cooked diced potatoes (idea: make double and use some for potato salad for another meal)

1/4 cup butter

1/4 cup chopped onion

1/4 cup flour

1 1/2 cup chicken broth

1/2 cup milk

1/4 tsp. salt

1/4 tsp. pepper

1 tsp dried thyme

One batch of a double pie crust (I cheated and used the ready-made Pillsbury in the frozen section—very good, in my opinion!)

Combine chicken and potatoes and veggies in a bowl; set aside.

Melt butter in large skillet or saucepan.  Saute onions.  Whisk in flour and cook till bubbly.

Whisk in broth and milk.  Bring to a boil.  Reduce heat and simmer till sauce is thickened.  Stir in seasonings

Line bottom of casserole dish with one pie crust.  Put chicken and veggies in and cover with sauce.  Put second pie crust on top, crimping edges and venting top.

Bake at 375 degrees for one hour or until crust is light brown.

Serve with a salad and some fruit—home cooking at its best!!

 Enjoy!