THE PETERSENS

I love making chicken pot pie and making the crust all fancy-shmancy with little heart cut-outs and whatnot.  Unfortunately, I have never taken a picture of my handiwork, so the recipe itself will have to suffice.  The recipe is actually from The Pillsbury Company and with a few additions, I’ve found it to be a wonderful “comfort food.”  Serves 6.

Ingredients:

• 2 pie crusts (I make mine from scratch because it’s so much cheaper and yummier that way)
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 and a 1/2 cups chicken broth
• 2/3 cup milk
• 2 and a 1/2-3 cups chicken/turkey
• 2 cups frozen mixed veggies, thawed (I usually do a veggie medley of peas, corn, carrots and green beans)

Directons:

• Line pan with 1 pie crust.
• Melt butter over medium heat.  Add onion  and cook until tender.  Add flour, salt and pepper (sometimes I throw in some other type of chicken-y seasoning to spruce up the filling); stir until well-blended.
• Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Add chicken and mixed veggies; mix well.  Remove from heat.
• Spoon mixture into crust-lined pan and top with 2nd crust.  Seal the edges and flute.  Cut slits into top crust (and decorate with leftover crust, if you’d like…).
• Bake until golden brown in a 425 degree oven for 30-40 minutes.  Let stand 5 minutes.