Chicken Pot Pie

Lazy Sundays call for food prepped ahead of time that you can toss into the oven just before dinnertime. Such a sharable dish, Chicken Pot Pie brings back memories of going to grandma’s house and sitting around the table with cousins. We would laugh and eat delicious homemade food fresh from the oven.

Amish food traditions run thick in our neck of the woods. Amish women are known for their cooking abilities, especially when it comes to Amish Chicken Pot Pie. The lifestyle is quiet and simple without being a burden to society and the Golden Rule of “Do unto others as you would have them do unto you,” even applies to the amount of love we put into our recipes.

We hope you are able to share this dish with loved ones this fall and winter. It sure is a heartwarming one.

Chicken Pot Pie

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• Author: michael

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Ingredients

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For the Crust:

• 2 Purchased Pie Crusts or
• See our recipe for Easy Pie Crust

For the Roux:

• 1/3 Cup Unsalted Butter
• 1/3 Cup Flour
• 1/3 Cup Onion, diced
• 1 1/2 tsp Thyme or Poultry Seasoning
• 1 1/2 tsp Mrs. Millers Chicken Base
• 1 3/4 Cups Water
• 1/2 Cup Milk
• Salt and Pepper to taste

For the Filling:

• 1–2 Cups Chicken or Turkey Breast, shredded
• 1/4 Cup Carrots, sliced thin
• 1/3 Cup Baby Bella Mushrooms, sliced thin
• 1/4 Cup Frozen Peas
• 1/4 Cup Frozen Corn
• 1/4 Cup Mrs. Miller’s Small 1″ Pot Pie Squares, cooked al dente
• Salt and Pepper to taste

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Instructions

1. Prepare Pie Crusts in 9″ pie pan as directed
2. In a large saucepan, melt butter completely and sauté onion until translucent. Add flour and whisk vigorously until paste forms. Slowly add Mrs. Miller’s Chicken Broth and Milk stirring until thickened and bubbly. Add the Thyme or Poultry Seasoning.
3. Add all Filling Ingredients to Roux, spoon into prepared Pie Crust
4. Cover Pot Pie with the 2nd uncooked Pie Crust and pinch, fork, or flute the sides and cut several slits to allow steam to escape
5. Bake at 425° for 30-40 minutes until crust is golden brown.
6. Let your Pot Pie stand at least 5 minutes, cut and serve hot with microgreens tossed in a light vinaigrette on the side. Bon Appétit!