Chicken Pot Pie
This chicken pot pie recipe has been a family favorite for many years. It is easy to modify and always enjoyed. Adding seasonal vegetables makes it nice in the fall. One of our favorite variations is to add anaheim, poblano, banana, and/or serrano peppers in with the garlic and onions, sauteing them until tender. Adding different color bell peppers in when you add the frozen vegetables adds some nice color for when you slice into the pie and serve it up.
Many of the Tia's and cousins requested this pot pie on a regular basis, marking this as a must, to be included in our recipe collection.
Tia Lola became pretty upset when I showed up at Tia Lupe's house with pot pie for Tia Lupe's freezer, and none for Tia Lola. In my defense, I didn't know Tia Lola was going to be there.
Ingredients
- 2 double pie crust
- 1 1/2 cups diced, peeled potatoes
- 1 1/2 cups diced, peeled sweet potatoes (optional)
- 2 cloves garlic - minced
- 1 medium onion, finely chopped
- 1 cup butter
- 1 cup chopped sweet onion
- 1 jalapeno - minced (optional)
- 1 cup all-purpose flour
- 1 3/4 teaspoon salt
- 1 teaspoon ground thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1 1/2 cups milk
- 4 cups cubed, cooked chicken
- 1 bag frozen mixed vegetables
Instructions
- Preheat the oven to 425°F.
- Place potatoes and sweet potatoes in a large saucepan; add water to cover. Lightly salt water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion, garlic, and jalapeno; cook and stir until tender. Gradually stir in flour and seasonings until blended. Gradually stir in milk, then broth, stirring until gravy smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, vegetables and potatoes; remove from heat.
- Roll out pie crust and place into two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crust; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 35-45 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Notes
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
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