With monsoon having made its presence felt, what can be better than a slice of warm and oozy pie as you watch the rains lash outside against window panes. The classic chicken pot pie recipe has a flaky, buttery crust and a creamy sauce along with a hearty mix of chicken and vegetables that can be a perfect monsoon edible. Plus, it's super easy to make and so, anyone can turn a chef, with this recipe.
1 box of pie crusts. Soften the crusts as directed on the box.
- 1/3 cup butter
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tbsp pepper
- 1 3/4 chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken
- 2 cups diced vegetables including broccoli, potatoes, carrots, cauliflower
Heat the oven to hot. Prepare pie crusts as directed on box for Two Christ Pie using a 9-inch glass pie pan.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in shredded or diced chicken and mixed vegetables.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Let stand 5 minutes before serving.