Homemade Chicken Pot Pie

INGREDIENTS

Crust

Refrigerated pie crusts, softened (I used Wegmans brand)

Filling

1/3 cup butter or margarine (I used unsalted Wegmans brand)

1/3 cup chopped onion

1/3 cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups Chicken broth (from 32-oz carton)

½ cup milk

2 ½ cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Some chopped potatoes

Some chopped celery

1 egg

DIRECTIONS

· Pre-Heat oven to 425°F.

· In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

· Stir in chicken, mixed vegetables, potatoes and celery. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

· Crack egg into a small bowl and with a brush paint onto the top of your pie crust.

· Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover with pie crust protector to prevent excessive browning. Let stand 5 minutes before serving.

Nate had never had chicken pot pie before. He always says "ew chicken doesn't belong in a pie", so I made him try it tonight. He loves it!! :) I'm never buying Marie Calendars again. I love my homemade chicken pot pie. It's the best!!

I asked my friend Crystal the other day about her process on her chicken pot pie and she gave me her process. I decided not to use my baker and got my recipe/process from the Pillsbury website.

From my friend Crystal: In my baker I put a little olive oil, then start layering my veggies in. Usually whatever I have in the freezer (peas, corn, green beans, lima beans, broccoli, etc). I cut one medium potato into small bite size pieces and if I have carrots i do the same. It is usually about a 1/2 C of each vegetable, I just kind of eyeball it. I mix all the veggies together, and season them. I usually season with salt, pepper, garlic, sage, parsley, all-purpose seasoning, and 2 - 3 bay leaves. Then I put 2 chicken breasts on top and I season those with the same seasonings as the veggies. Cover and put in the microwave for about 10 - 15 minutes. Check and flip the chicken and stir the veggies, then put back in the microwave for another 10-15 mins.

Once the chicken is cooked I put it in my large batter bowl and using the salad choppers I chop the chicken. You determine how fine you chop it. Combine the chicken, veggies, and 1 can of either cream of mushroom soup or cream of chicken soup (or whatever cream of soup you like) and mix together. I also go ahead and remove the bay leaves at this point.

In my deep dish pie baker, I put one Pillsbury Pie Crust in the bottom and prick the bottom. Add the filling and then cover with the other Pillsbury Pie Crust on top. Trim the excess crust. Cut an "x" in the top and brush with melter butter or margarine then bake at 350 degrees until golden.