Monday, September 19, 2011

mmmmm, mondays: easy chicken pot pie

i don't know about you but with cooler weather comes my desire to eat comfort food. chicken pot pie is one if my favorites. my mom used to make it with a can of black olives and call it "black bird pie" with the olives working as the four and twenty blackbirds baked in a pie. if you love olives, throw in a can. if not, this is just as good without them. enjoy!

easy chicken pot pie

rotiserrie chicken - meat pulled off of the bone and shredded

1 bag frozen onions

1 potato peeled and chopped

1/4 cup butter

1/4 cup flour

3 cups chicken stock

1 bag frozen corn, cooked per microwave directions

1 bag frozen peas, cooked per microwave directions

1 can whole olives, drained

1 t. salt

1 t. pepper

1 t. thyme

1 t. garlic powder

1 refrigerated pie crust

saute the frozen onions and potatoes in the butter until translucent. add the flour and mix until the flour and butter are a creamy consistency. add the chicken stock and stir at high heat until the sauce starts to thicken. once it is thick, add all other ingredients except pie crust and mix well.

place refrigerated pie crust in a large pie pan. fill with chicken mixture and cover with top of pie crust. flute the edges of the pie crust and cut slits in the top of the crust.

bake at 425 for 35 minutes with a covering on crust edges. you can use a covering that is specific to pie crusts or you can use aluminum foil bent around the edges of the crust. remove the covering after 35 minutes and 5 minutes more without covering.

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