Chicken Pot Pie by Erica Wilson
- Salt and Pepper (other seasonings of your choice)
1 to 1.5 cups of whole milk
½ onion chopped
1/3 cups of flour
3 cups of mixed frozen vegetables (I used carrots and broccoli)
½ teaspoon dried thyme
1 refrigerated pastry crust
1 egg lightly beaten
- 1.5 pounds chicken tenderloins
- 1 cup chicken broth
Combine chicken, chicken broth, salt and pepper and other seasonings of your choice (I actually seasoned my meat instead of the broth it self) in a large saucepan over medium- high heat. Bring to a boil. Reduce heat to low. Cover; simmer 30 minutes or until chicken is no longer pink and center and juices run clear.
Remove chicken and let cool. Pour the chicken broth from the pan into a glass measuring cup. Let stand and add enough milk to the broth mixture to equal 2.5 cups. Cut chicken into 1.5 inch pieces, set aside.
Melt butter over medium heat and add onions. Cook and stir for 2-3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Cook, stirring constantly, until sauce thickens and boils. Add chicken, vegetables, thyme. Pour into 1 ½ quart deep casserole or pie dish. I use a 8 inch pie plate.
Pre heat oven to 400 degrees. Roll out pastry and cut slits into it, put chicken and vegetable mixture into prepared dish and place the pastry on top of your mixture and brush with beaten egg. Bake about 30 minutes or until crust is golden brown and filling is bubbling.