Chicken Pot Pie:
- 1/3 cup butter
- 1 onion, finely diced
- 4 cloves of garlic, crushed
- 1/3 cup flour
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 cups cooked chicken, chopped
- 1-1 1/2 cups of frozen mixed vegetables
- 2 prepared pie crusts
- butter, milk, or egg wash
Preheat oven to 425°F. Prepare pie crusts for double crusted pie.
Melt butter in a large skillet. Saute onion and garlic until soft. Stir in sliced mushrooms and sprinkle with flour. Cook flour mixture until flour is golden and mushrooms are beginning to brown. Add broth and milk. Bring to a boil, stirring constantly until thick. Add chicken and vegetables, cook until hot and thick.
Pour into a prepared bottom pie crust, cover with a top crust. Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes.
Allow to cool 10-15 min before cutting.
Adapted from Chaos in the Kitchen