It’s fall, y’all. Maybe Florida hasn’t gotten the memo yet, but if the calendar says it’s fall, then I’m all in. And that means fall clothes, fall decor, fall flavors and fall recipes. Like this scrumptious Chicken Pot Pie recipe from my mom.
Start with a quick béchamel sauce (butter, flour, onion, spices, broth and milk).
Add in some cooked chicken and a bag of frozen veggies (I’m a bit of a wild card with my mixed vegetables, but feel free to scale back to just peas and carrots).
Mush (technical term) it all into a pie crust (my friend Pillsbury helped me out a bit with this) and pop it into the oven.
Cook until golden and irresistible.
Serve with a tall glass of milk and eat while nestled under a blanket in front of the fire. Just kidding. It’s still 90 degrees here in Florida.
Here’s the specifics:
- 1 package (10 ounces) frozen vegetables
- 4 Tbl butter
- 4 Tbl flour
- 1/3 cup chopped onion
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chicken broth
- 1 cup half & half
- 2 1/2 to 3 cups cut-up cooked chicken
- 1 package (2 crusts) Pillsbury Pie Crusts
- Rinse frozen vegetables in cold water to separate; drain.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, thyme, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables; remove from heat.
- Heat oven to 425 degrees.
- Place 1 pie crust in ungreased pie dish. Pour chicken mixture into pastry-lined dish. Place remaining pie crust over chicken mixture. Roll edges of top pastry under bottom pastry. Cut slits in center of top pastry.
- Cover edges of pie crust with aluminum foil. Bake about 25 minutes. Remove foil and bake for another 15 minutes, or until golden brown.