How to Make Chicken Pot Pie Burst With Flavor

Ramona has enjoyed cooking and experimenting in the kitchen for the last 20 years. Flavorful food is what it's all about.

Flavorful Chicken Pot Pie

We all have different opinions on what makes a pot pie so grand. Is it the crust? The thick, creamy texture of the vegetables? How about that garlic flavor? Should it have just a top crust—or should it have a bottom crust, too?

The nice thing about making pot pie is that you can make it without having to spend all day in the kitchen. Make the filling in one pot, add some ingredients, pour it into the baking dish, and shove it in the oven. Sit down for 40 minutes watching your favorite show—and voila, it's dinner time.

You can even make it super easy by using all canned foods:

• Canned chicken
• Canned mix vegetables
• Cream of chicken soup
• Chicken broth

We know that fresh is better, but sometimes we just have to improvise. Nothing wrong with that.

Ingredients

• 1/3 cup margarine, or butter
• 1/3 cup flour, seasoned flour with garlic powder, salt & pepper
• 1/2 large onion, chopped small
• 2 stems celery, chopped medium
• 1 3/4 cups chicken broth
• 1 cube knorr, bouillon cube
• 1 can cream of chicken
• 2/3 cup milk, makes the filling creamier
• 1 teaspoon poultry or Italian, seasoning
• 2 cans or 2 cups, chicken, canned or boiled
• 2 cups mixed vegetables, frozen
• 2 prepared pie crusts, 1 top and 1 bottom
• Salt & pepper to taste, since the bouillon cube has salt
• 1 egg white, beaten

Instructions

1. Heat butter over low heat until melted. Add onions, garlic, bouillon cube, and pepper. Stir until the onions are slightly glossy.
2. Blend the flour. Cook over low heat, stirring constantly until smooth and bubbly.
3. Stir in the broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and veggies. Add in 1 to 2 small diced potatoes.
5. Let simmer for 5 minutes. Then add the milk and stir.
6. Line the pie plate with the prepared bottom crust. Spread egg white on the bottom crust; this will seal the crust.
7. Pour the filling.
8. Top the filling with the top pie crust. Cut slits in center to vent. Flute edges.
9. Spread more egg wash on top of the pie crust.
10. Cook uncovered in 400°F oven until crust is brown; approximately 30 to 35 minutes.

Different Toppings for Different Folks

Will you try this recipe?

© 2018 Ramona