I love homemade chicken pot pie but am not the most accomplished pastry maker.  Crusts can be one of the most difficult and daunting parts of making a homemade Chicken Pot Pie and I think many people shy away from making Pot Pies at home for that very same reason.  I have found the solution, making Chicken Pot Pies with pre-made pie crusts, a simple short cut in cooking that allows me to serve a delicious homemade pot pie without stressing out over the crust.

Chicken Pot Pie Ingredients

2 pounds boneless, skinless, chicken breasts

4 cups chicken broth

1 stalk of celery-cut into thirds

1 yellow onion-peeled and cut in half

Filling:

1/3 cup margarine or butter

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups reserved chicken broth

2/3 cup milk

1 package frozen peas and carrots 10-ounces

Crust:

1 package ready-made pie crust-I use Pillsbury

1.  Rinse the chicken breasts and pat dry with paper towels.  Place the chicken breasts in a large pot, add broth, yellow onion, celery, salt and pepper and bring to a boil.  Cover, reduce heat and simmer for about 10 to 14 minutes until chicken breasts are cooked through.  Remove chicken from broth and place on a large plate to cool.

2.  Strain broth into bowl and set aside.

3.  Using two forks shred chicken into bite sized pieces or cut chicken into 1-inch pieces.

{as an alternative pre-cooked cubed chicken can be purchased thus eliminating the first 3 steps and saving time!}

4.  Preheat oven to 450 °.  Heat butter or margarine over low heat until melted.  Blend in flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat and stir in reserved broth and milk stirring thoroughly.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Remove from heat, stir in chicken and frozen vegetables.  Set aside.

5.  Unwrap and unroll pie crusts.  Place 1 crust into bottom or deep dish pie plate.  Pour chicken filling into pastry lined plate.  Place remaining pie crust on top, fluting edges.  Cut slits in center to allow steam to escape.  Bake uncovered 30 to 35 minutes.

serves 6 hugs, mb