Chicken Pot Pie
A standard 9-inch glass pie plate works best for this recipe. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce. To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe. To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
Mise En Plas
Prepare all the ingredients before cooking.
Heat oven to 425°F.
Prepare 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, and spices until well blended.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables.
Spray 9 inch glass pie pan with non-stick spray and Line pan with first pie crust
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.
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.