A family favorite. Every time dad rotisserie's a chicken, we make this with the leftovers. Mom chopped vegetables and made the crust, dad made the pot pie and I took pictures and filed directions away in my noggin'!
Ingredients:
- 2 cups chopped chicken
- 2 cups quartered mushrooms
- 1 cup sliced carrots
- 1 can cut green beans
- ½ cup frozen corn
- 1 can petite green peas
- ½ cup chopped onion
- 1 cup chopped celery
- 1 cube butter
- 3 gloves garlic, minced
- ¼ cup flour
- 1 tsp poultry seasoning
- 2 cans chicken broth
- pie crust
Preheat oven to 350°.
Start by chopping all your vegetables and meat. Anything frozen should be warmed up (not necessarily cooked, but not completely frozen either). We usually microwave our sliced carrots until they are no longer crunchy.
In a large sauce pan, melt ¼ cup of butter (½ cube). Add onions and celery and saute until they start to turn translucent. Add minced garlic and cook for another minute. Then add green beans, carrots, peas, and corn.
Cook until heated through, then add poultry seasoning, stir in and then add your chicken. Add 2 cans of chicken broth and bring to a slow boil. Turn down heat and simmer.
In a small sauce pan, melt ¼ cup of butter (½ cube). When melted add flour. Your rue mixture should be 50/50 with butter and flour. You are making a rue to thicken your chicken stock. You'll want to stir often to keep it from scortching... you'll know its done when it starts to turn color and the consistency changes. I'm hoping you can see the progression in these pictures.
Once complete, add your rue to your other sauce pan and mix well. You should see the broth start thickening.
Pour into your baking dish. In this case, we used a 9" x 13". Add mushrooms and mix well.
Cover with pie crust and bake for 30-35 minutes.
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