Last night for dinner we had a classic ... chicken pot pie. It's a great meal to double and put one in the freezer for later!
Chicken Pot Pie
~2 Pie Crusts
~2 T. Butter
~2 T. Flour
~1/2 t. Salt
~1/2 t. Thyme
~1/4 t. Pepper
~1 C. Chicken broth
~1/4 C. Milk
~2 C. Chicken, cooked and cubed
~2 C. Veggies (I used fresh potatoes and carrots with frozen peas)
~1/2 Onion, chopped or minced
Preheat oven to 425*.
Line pie plate with one crust.
Melt butter in large skillet; stir in flour, salt, thyme and pepper.
Cook until smooth and bubbly.
Stir in milk and broth and heat to a boiling, stirring constantly for 1 minute.
Stir in chicken and veggies (make sure potatoes and carrots are chopped very small so they fully cook).
Pour into crust.
Top with other pie crust.
Seal edges and make slits for airing.
Bake on cookie sheet for 30-40 min. until crust is golden brown.
Later today we head to Lancaster for a church retreat. The kiddos will be with Brian's family this weekend! Justin and Sydney's cough seems to be much better, however Sydney has still been getting up during the night (last night for over an hour at one point ... we had some nice bonding time). I'm hopeful that she will sleep through the night for Grandma though.
1 comment:
How'd you get the picture working? I noticed that right away! :) I'll have to try that chicken pot-pie recipe too!
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