Classic Pot Pie

I've been meaning to post more recipes on the blog and I took pictures for Classic Pot Pie way back in January and then never got around to posting it. Oops.

Now that spring is here, warm comfort food like pot pie is sort of out of season but it's just so easy that we usually eat this year round. I bet if you made your own crust it would be even better!

This recipe makes 2 regular pies (so 4 crusts needed) or one deep dish pie (just 2 crusts needed). You can also make it with just a top crust and no bottom. 

The stuff
- 2 store bought pie crusts (for one deep dish pie)
- 1/3 cup unsalted butter
- 1/3 cup onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14 oz. can of chicken or vegetable broth
- 1/2 cup milk 
- 2 1/2 cup shredded or cubed turkey or chicken (cooked), about 1 pound
- 2 cups frozen mixed vegetables, thawed

Get Cookin'
- Preheat the oven to 425 F
- Cook your chicken or turkey (or use leftovers or use a rotisserie chicken)
- Cube or shred the chicken or turkey

- In a pan, melt the butter and cook the onions for 2-3 minutes or until translucent (I just used the same pan that I had cooked the chicken in, for added flavor, so that's why its a little brown from the chicken)

- Slowly add the flour and mix together the butter and flour until it forms a thick paste. This happens really quickly so watch it!

- Gradually add the milk and broth, stirring constantly to break-up the flour paste and form the roux. You don't want it to be too thick or too thin so add the liquid a bit at a time while stirring

- Add the salt and pepper and continue to cook until thick and bubbly

- Add the cooked poultry and veggies. I usually don't thaw the veggies and just toss them in frozen. It still works.

- Let the mixture return to a bubble
- Put one crust in the bottom of a pie plate (deep dish) and pour the mixture on top
- Add the top crust and flute the edges
- Poke the top crust with a fork in several places to allow the steam to vent

- Bake for 30-40 minutes or until the crust is golden brown

YUM!

- Let the pie sit for 10 minutes so the mixture sets. Or cut into it right away and your filling will pour out from the crust, it still tastes great just looks really messy.

I usually serve this with a fruit salad. Enjoy!

Original recipe source: My Momma