This chicken pot pie is one of my favorite meals to make. It only calls for a top crust, making it a little healthier, and if you use leftover chicken and vegetables, it comes together quickly.
Preparation time: 15 minutes
Bake: 30 minutes
1/4 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1/2 tspn salt
1/4 tspn pepper
2 cups cooked chicken, chopped
1 cup vegetables (corn, peas, celery, carrots)
1 small potato, microwaved, peeled, chopped
1 refrigerated pie shell
- Preheat oven to 400°.
- Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add chicken broth; cook over medium heat until mixture is thick and bubbly, stirring constantly.
- Stir in salt and pepper.
- Stir in chicken and vegetables.
- Spoon mixture into a lightly greased 9.5" pie pan or 11 x 7 baking dish.
- Cover with pie pastry. Slit top.
- Bake for 30 minutes, but once pie edges have browned (after about 15 minutes of baking), place pie crust protector or a ring of foil on pie crust edges to prevent burning. Place a cookie sheet beneath pie pan to catch gravy spills.
I started listening to music right away. Bad move! In the 15th mile, I was reminded of why that was a bad idea - it's something that I use to change things up when I'm tired during a long run.
So, I gave myself a change of scenery and ran in a different section of the park. That helped until I was on the other side of a long hill and I realized how very, very tired I was and that the best way back would be to run up the hill again - in my 17th mile!
When I finished, instead of some post-run cocoa, I had Borden's eggnog*. (Merry Christmas!) Once I was cleaned up, I ate some chicken pot pie.
*The first ingredient in the eggnog is skim milk. Win! Half of a cup is 240 calories. Lose! Sometimes, I splurge! (Note: I no longer think that skim milk is better than whole milk.)