When I think of comfort food the first thing that comes to my mind is the classic pot pie. There's nothing more comforting on a rainy, drizzly cold fall or winter's day than a flaky, creamy classic pot pie for dinner.
This favorite is assembled easily enough with store-bought rotisserie chicken or leftover turkey from Thanksgiving, a bag of your favorite frozen vegetables, refrigerated crusts and a few other pantry essentials.
There are lots of variations you can make when preparing your pot pie. If you have a crowd for dinner, serve up your pie in a traditional 9-inch pie pan. Another option is to roll out your crusts and cut out 6-inch circles. Simply spoon your mix into individual bowls and top them with the individual crusts before popping them into the oven.
This pot pie is perfect for the new mother just home from the hospital or for a friend who needs a home cooked meal and can easily be frozen until ready to bake. Just let it sit out for about an hour before baking.
Classic Pot Pie
- 1/3 cup butter
- 1/3 cup diced onions
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups chicken broth
- 2/3 cup low-fat milk
- 3 cups chicken or turkey, cubed
- 2 cups frozen mixed veggies
- 2 refrigerated store bought pie crusts
Heat the oven to 425 degrees.
Prepare pie crust (if you want a bottom crust) in a 9-inch pie pan. Melt the butter in a pot over medium heat. Add onions and saute until tender about 4 minutes. Stir in flour, salt and pepper to make a roux. Once the mixture is thick, add the chicken broth and milk, stirring constantly until thick and bubbly, about 5 minutes. Next, add the frozen vegetables and your chicken or turkey and mix until well coated and creamy. Remove the pot from the heat.
Spoon mixture into pie pan or individual bowls and cover with the top crust or individual crusts. Cut slits in several places on top to allow steam to escape during baking. Cook for 45 minutes until crust is golden brown. Let stand 5 minutes before serving.
Serves 6. Total time: 1 hour