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Mom’s Chicken Pot Pie
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Description
The ultimate comfort food. Make one for your family and one for a friend who could use some comfort! My family fights over the leftovers. Serve with steamed veggies or a side of corn, and if you don’t mind carbo-loading, blueberry muffins.
Ingredients
- ⅓ cups Butter
- 1 cup Chopped Onion
- 1 cup Chopped Celery
- 1 cup Chopped Carrots
- ½ cups Flour
- 2 cups Chicken Broth
- 1 cup Half-and-half
- 1 pinch Salt And Pepper
- 4 cups Shredded, Cooked Chicken
- 1 whole Ready-made Pie Crust (I Use Pillsbury)
Preparation
Melt the butter and sauté the chopped onion, celery, and carrots (add peas if you want). When soft, stir in the flour. Mix the chicken broth with half-and-half and gradually stir into vegetable mixture. Add a shake of salt and pepper. When mixture thickens, add the shredded cooked chicken. Pour into a deep dish pie plate. Top with Pillsbury pie crust, poke with a fork to vent, and bake for 40 minutes. Serve with rice and applesauce. Comfort food at its best!
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