On this Comfort Food Friday, I am sharing one of my all time favorite recipes. Chicken Pot Pie. It’s simple to make, delicious and plentiful. It is warm, juicy and crunchy at the same time, making it a perfect addition to your comfort food list.
Chicken Pot Pie
Growing up, my mom would buy the little individual frozen pot pies that we could heat up in a hurry. (35-40 minutes in the oven, no microwave in the 60’s!) I loved eating them on cold nights while watching The F.B.I. on television with my dad. I wanted a bite of that crispy crust in every bite of that pie. Chicken. What chicken? Who cared if there was chicken? I just wanted the creamy sauce, vegetables and crust! It was almost like eating biscuits and gravy!
Now I have grown up and the chicken is just as important as the crust. Maybe more so, but hey this post is about comfort food! If you want skinny food Friday, you might want to skip on over to another blog. Hehehe.
So, let’s start with the chicken. Bless This Mess has the very best baked chicken recipe and it is easy peasy. Don’t forget to set out your scrap bag to help with preparation.
Baked Chicken Ingredients
4 Chicken Leg Quarters or 8 Boneless Thighs
4 Tablespoons Butter, melted
Season to Taste (I sprinkle with poultry seasoning, salt and pepper.)
Preheat oven to 300 degrees. Brush chicken with butter and season to taste. Cover with foil and bake for 1 hour. Check after 40 minutes if using boneless. Remove foil, increase heat to 425. Continue baking until skin is crispy. Allow to rest about 10 minutes. If using in pot pie recipe, remove skin and chop chicken into bite size pieces.
While the chicken bakes prepare the sauce and pie crust.
Easy Chicken Pot Pie
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Enjoy with roasted corn on the cob, a green salad and strawberry shortcake for dessert. If a meal could truly give you a hug, this one is it!