FROZEN VEGGIES: Chicken Pot Pie

FEATURED ITEM:

FROZEN VEGGIES

WHY STORE THIS ITEM:

• Frozen vegetables are usually fresher than what you get in the produce sections. They are flash frozen at the peak of freshness so they retain almost all of their nutritional value.
• Most frozen veggies come pre chopped or diced which makes adding them to recipes even easier.
• It’s easy to freezer the veggies from your own garden so you can eat them all winter long.

DINNER RECIPE:

Chicken Pot Pie

Chicken pot pie is such a great fall and winter meal. The gooey sauce goes perfectly with the flaky crust. It’s also an easy way to hide veggies for those picky eaters.

Makes: 4-6 servings

Cook Time: 1 hour

Ingredients:

2 chicken breasts

1 cup frozen veggies

1/3 cup butter

1/3 cup flour

1 can chicken broth

2/3 cup milk

2 teaspoons dried parsley

½ teaspoon thyme

½ teaspoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2 9 inch pie crusts, here is a great recipe for Homemade Pie Crust

Directions:

Preheat the oven to 425°.

In a large pot, place the chicken and frozen vegetables. Cover ingredients with water and bring to a boil.

Continue to boil for 15 minutes then drain. 

Shred or chop the chicken into bite-sized pieces then set the chicken and vegetables aside.

In another pot, melt the butter until it starts to bubble. Add the flour and mix quickly to form a butter flour paste. 

Continue to stir the paste for about one minute then add the chicken broth and milk. Bring the mixture to a boil and add the remaining spices. 

Continue boiling, stirring continuously, until the mixture thickens. Add flour, 1 tablespoon at a time if needed to thicken. 

Once thickened, turn the heat to medium low and let the mixture simmer until ready to use.

Line a 9 inch pie dish with the first pie crust. Pour the chicken and veggies in the dish. 

Then pour the sauce mixture over the chicken. It will seem like there is too much to fit in the dish but just keep going because it will all fit. 

Place the second pie crust over the mixture. Use a knife to pierce the top crust for some vent holes.

Bake the pie for 30 to 35 minutes or until the top is brown and golden.

Tell us what you made!

Please leave a recipe of what you made with this week’s featured item in the comments field or email it to us.