Double Crust Chicken Pot Pie Recipe Southern Living
Introduction
Are you looking for a hearty and comforting dish? Look no further than this delicious double crust chicken pot pie recipe from Southern Living. This recipe is perfect for a family dinner or a cozy night in.Ingredients
To make this recipe, you'll need:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 4 cups cooked chicken, chopped
- 2 cups frozen mixed vegetables
- 2 refrigerated pie crusts
Instructions
Here's how to make this delicious double crust chicken pot pie recipe:
- Preheat your oven to 425 degrees Fahrenheit.
- In a large saucepan, melt the butter over medium heat.
- Add the flour, salt, and black pepper and whisk until smooth.
- Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth.
- Cook the mixture, stirring constantly, until it thickens and comes to a boil.
- Stir in the cooked chicken and frozen vegetables.
- Remove the saucepan from the heat.
- Unroll one of the refrigerated pie crusts and place it in the bottom of a 9-inch pie dish.
- Pour the chicken and vegetable mixture into the pie dish.
- Unroll the second refrigerated pie crust and place it on top of the chicken and vegetable mixture.
- Trim the edges of the pie crusts and crimp them together to seal.
- Cut several slits in the top of the pie crust to allow steam to escape.
- Bake the pot pie for 30-35 minutes or until the crust is golden brown.
- Let the pot pie cool for a few minutes before serving.
Variations
You can customize this recipe to your liking by using different vegetables or adding herbs and spices. Here are a few ideas:
- Use fresh vegetables instead of frozen, such as diced potatoes, carrots, and celery.
- Try adding herbs such as thyme, rosemary, or sage for extra flavor.
- Use leftover turkey instead of chicken for a Thanksgiving-inspired twist.
- Add a splash of heavy cream for a richer pot pie.
