Nothing Better Than Mom's Homemade Chicken Pot Pie
Growing up in Kansas City was a great experience. So was eating my mother's cooking when we gathered around the dinner table each night.
One of my favorite dishes has always been her delicious and easy chicken pot pie recipe, which I made sure to get a copy of when I moved out on my own.
Over the years, it has proven to be a big hit with my own family as well.
Mom's Chicken Pot Pie
1 cup chopped onion 2 cups chicken broth
1 cup chopped celery 1 cup half and half
1 cup chopped carrots 1 t salt
2/3 cup butter or margarine 1/4 t pepper
1/2 cup flour 4 cups chopped cooked chicken
1 pie crust (partially thawed)
Saute onion, celery, and carrots in butter for ten minutes.
Add flour to vegetables and cook for one minute, stirring constantly.
Combine chicken broth and half and half. Gradually stir the mixture in with the vegetables.
Cook over medium heat until thick and bubbly.
Stir in salt and pepper.
Add chicken and stir well.
Spray a 2-qt round casserole dish with Pam, then pour entire mixture into the dish.
Top with the pie crust. Cut thin slits into the top of pie crust.
Bake at 400 degrees for 40 minutes or until golden brown.
Note: This is also an easy recipe to alter. You may add other vegetables if you wish. If can be made healthier with substitutions like no-fat half and half or less salt and butter. You can even top the pot pie with strips of phyllo dough for a different taste.