Chicken Pot Pie

Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach

Chicken pot pie is one of those comfort foods that reminds us of family dinners in an era where sitting around the table together was a regular occurrence. Even though our days are now more action-packed, it’s important to make time for these same heart-warming dinners with our families today. This recipe for chicken pot pie will help create lasting memories of home-cooked comfort for years to come.

Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach

Chicken Pot Pie
Serves 6
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Ingredients
  1. Food Processor Pie Crust
  2. 1/2 cup butter
  3. 3 ribs celery, chopped
  4. 1 large onion, chopped
  5. 4 small cloves garlic, minced
  6. 1 cup flour
  7. 2 teaspoons salt
  8. 2 teaspoons poultry seasoning
  9. 1 teaspoon coarse black pepper
  10. 2 cups milk
  11. 2 cups chicken stock
  12. 4 cups chopped cooked chicken
  13. 1 package (16 oz.) frozen mixed vegetables
  14. 1 large egg, slightly beaten
  15. 2 tablespoons water
Instructions
  1. Prepare half of Food Processor Pie Crust recipe for one crust. Cover pie crust dough with plastic wrap and place in refrigerator to chill for 30 minutes. Spray a casserole dish with nonstick cooking spray; set aside.
  2. Meanwhile, heat butter in large skillet or dutch oven over medium-high heat until melted. Add celery, onion and garlic and cook until tender.
  3. Add flour, salt, poultry seasoning and pepper. Stir until smooth.
  4. Blend in milk and chicken stock. Stirring constantly, bring to a boil and boil until thickened, about 5 minutes.
  5. Stir in chicken and vegetables. Pour into greased casserole.
  6. Preheat oven to 425°F.
  7. Lightly flour counter and roll pie crust dough large enough to cover top of casserole dish. Place pie crust on top of chicken mixture. Crimp edges of pie crust. With a sharp knife, cut vent slits in top of crust.
  8. In small bowl, mix egg with water. Brush over crust.
  9. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbling.
Notes
  1. For a quick version, use a purchased rotisserie chicken and refrigerated pie crust. One 2-pound rotisserie chicken yields about 4 cups chopped cooked chicken.
Everyday Good Thinking http://everydaygoodthinking.com/
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