Chicken Pot Pie Complete Recipe

I agreed to help a friend with a meal while recovering from surgery and I sat there contemplating what to bring her and Julio said “don’t you always make your chicken pot pie?” He’s not wrong. This is my creation is definitely my go to when it comes to sharing a meal. What I love so much is the versatility of this and all I need to have on hand are the raw ingredients. I hope you enjoy it. Please let me know if you have any questions. This is my own recipe I created and its always a hit. The pie crust is a recipe I use for all my pies.

Pie Crust
2 1/2 cups flour
1 cup cold butter cut up
1/2 teaspoon salt
1 teaspoon sugar
6-8 Tablespoons ice water (important to be ice water)
Cut in butter using pastry cutter, do not recommend a mixer as this will make a tougher crust.
Add in water 2 tablespoons at a time and use pastry cutter until it starts to come together. Form into a ball with your hands and roll into 2 round crusts. If mixture is crumbly don’t add more water just work it until it comes together.

1 Tablespoon butter
1/2 cup flour
1 Tablespoon minced onion
1 teaspoon poultry seasoning
couple dashes of garlic (or lots of dashes if you like garlic as we do)
Melt butter in pot on stove top and add in all ingredients. Mix until crumbly.
1 1/3 cup chicken broth (or stock works too)
2/3 cup milk
Heat through until thick, mixing continually so there are no clumps. Add in one package of frozen mixed veggies (thawed slightly) or use canned mixed veggies – fresh cooked veggies, literally any form of veggies works. Mix in diced cooked chicken (you can used canned chicken too). Any amount works, but I usually try for 1 1/2 cups if I have it.

Add to prepared crust, top with remaining crust. Bake in 375 degree oven for 30-35 min until crust is golden and inside is bubbly.

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