The other night I had the pleasure of attending a dinner party where our hostess served up the most delicious pot pie I’d ever tasted, hot and bubbly out of the oven. I half-suspected that she had whipped up a centuries-old heirloom family recipe. To my surprise (and relief) it came from Betty Crocker and actually was quite simple. Simple and delicious: can’t beat that combination! I think I’ll be making this recipe for years.
Bag of frozen peas and carrots
2 small to medium cooked potatoes, cut up into small chunks
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth (or bouillon cube)
2/3 cup milk
2 1/2 cups cooked chicken, chopped
2 or 3 premade, refrigerated pastry crusts
2. Rinse frozen veggies in cold water and drain.
3. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. stir in chicken, peas and carrots, and potatoes. Remove from heat.
4. Roll pastry into an 11 inch square and use it to line a 9 inch, ungreased, square pan. Pour chicken mixture over it and top with second pastry crust.
5. Cook for about 35 minutes or until golden brown.
- Brush some melted butter over the top of the pastry crust
- Since I had so much of the filling leftover, I will probably use a larger, rectangular pan next time
- Cut several slits in the top of the pastry crusts for venting and aesthetic purposes
- Cut out leaves and other pretty shapes using extra pie crust to decorate top of pie