If you want to make pot pies….here ya go !
My dad loves chicken pot pies and I try to make them every few months. The way I make them I always get 2 out of my recipe. You can cut the recipe in half if you only want 1…but I like to make 2, one for the day they are baked and one for later in the week or for the freezer. It is really nice to have meals ready and in the freezer…quick dinners on busy days of work here at home.
- 2 – 9″ deep dish pie crusts (homemade or store bought)
- 2 top crusts….( I always make these)
- 2 packs frozen veggies…..thawed
- 1 rotisserie chicken ….picked off the bone and chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 2-3 cups of milk
- Salt and pepper to taste
First melt the 4 Tablespoons of butter in a large skillet ….whisk in flour….keep whisking till it looks like it is completely melted and comes together.
now whisk in 2 cups of milk (save 1 cup in case you need it)
Add 2 bags of veggies to the mixure. Stir till all mixed . Now stir in the chicken….set aside .
prepare the crusts. …fill each crust with half the filling….
now roll out top crusts….
slice strips ….place on the pies….each top crusts does 1 pie
Brush the finished crust with cream….bake the pies on a large cookie sheet lined with foil or parchment…
bake 375 for 35 – 45 minutes till golden brown.
let cool for about 10 minutes before cutting…now….Enjoy!!