When my boys were young, I always kept a few fully prepared chicken pot pies in the freezer for busy evenings when I ran out of time to cook a meal from scratch. To keep from having “guilty mom syndrome,” I made up a jingle about the menu—“Chicken Pot Pie and I don't care”—to get the children excited about dinner. This version needs no special jingle, just a few extra minutes to make it. This is great for company, family dinner, or to take to a friend.
Ingredients
Serves: 8 to 10
Prep Time: 40 minutes
Cook Time: 35 to 40 minutes
1 package Pillsbury® refrigerated pie crusts (2 pie crusts)
⅓ cup salted butter
⅓ cup white onion, diced
⅓ cup celery, diced
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 ½ cups chicken broth
⅔ cup whole milk
2 to 3 cups frozen mixed vegetables (corn, peas, carrots), thawed
4 cups cooked chicken (1 rotisserie chicken), hand-shredded
Method
The VeryVera Cookbook: Recipes From My Table
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