Oh pot pie. How I love thee in all your comfort food goodness. Today's a big day - we are double crusting this bad boy. Generally, I'm a top crust only gal and decided this particular day needed some extra comfort as we are gearing up for the craziness at work.
Let's Get Crafty!
Preheat oven to 350
Take out 2 premade pie crusts to start coming to room temperature
Our package indicated they needed 15 minutes and that seemed just about right.
I have SOOO much respect for those that make their own pie crust! It just isn't this girl.
Saute together for 5 minutes or so until the onions are translucent and the carrots and celery are tender but not fully cooked (I like for them to hold their texture - if you don't then extend your cook time here):
3 tablespoons butter
3/4 cup carrots, diced
3/4 cup celery, sliced
1 medium onion, diced
Add 2 tablespoons flour and stir for one minute or so
Add 1 1/2 cups chicken stock and 1/2 cup milk and continue to stir on medium heat until thickened. You can use whatever combo of stock and milk you want to here as long as it ends up around 2 cups.
Add some salt and pepper to taste
Once thickened - add in 2 cooked chicken breasts that have been cut into bit size chunks.
Bake for 50-55 minutes (I started checking mine around 40 minutes to make sure it didn't overcook)
The refrigerated dough is for circle pie pans and I cut it some to adjust it to this baking dish.
Covered up and going in the preheated oven.
Coming out hot!
Thanks for stopping by! I hope you are having a great day.
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