Classic Pot Pie
When I think of comfort food the first thing that comes to my mind is the classic pot pie. Use leftover chicken or store bought rotisserie for quick prep!
- 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.