Chicken Pot Pie

I can't make it through the winter without making chicken pot pie at least once. I usually double these ingredients to make two of them—one for the fridge and one for the freezer. (adapted from allrecipes.com)

1 lb boneless, skinless chicken breast, cubed

two large carrots, diced

half a box of frozen green peas

two stalks celery, diced

one potato, finely diced

small onion, chopped

1/3 cup butter

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups chicken broth

2/3 cup milk

2 pie crusts (I use Pillsbury)

Preheat oven to 425 degrees. Place chicken, carrots, peas, celery and potato in a large saucepan and add water to cover. Simmer for 10 to 15 minutes or until the chicken is cooked, then drain and set aside. 

Melt butter in a saucepan or dutch oven and cook onions over medium-low heat for about five minutes. Stir in flour, salt and pepper, then slowly add the chicken broth and milk. Simmer for several minutes until it thickens, stirring frequently. Combine with the chicken/vegetable mixture. 

Press the first piecrust into a lightly greased pie dish, then pour in the filling. Cover with the other crust and seal the edges, then make a few slits in the top so steam will be able to escape. (If freezing, cover with foil at this point, and thaw overnight in the fridge before baking.)

Bake for 30 to 35 minutes or until light golden brown. If you think it's browning too quickly near the end, cover it loosely with foil. Cool for 10 minutes before serving.  

*You could use rotisserie chicken or leftover turkey here. Sometimes I skip the first step altogether and just use thawed mixed vegetables instead. And you could add other spices, like dried thyme, to the sauce to vary the taste.