Chicken Pot Pie for a Chilly Memorial Day Weekend

Today is gorgeous, thank goodness, because the last two days have been cold, wet and gray. How unusual for Memorial Day weekend in South Carolina! Thankfully, we had some AAU tournament games to keep us busy indoors. I got the urge to cook comfort food that is normally reserved for winter, so chicken pot pie is what was on the menu Sunday evening. I don’t believe I’ve shared my CPP recipe on here before. It’s nothing fancy, just the Pillsbury version, but it gets the job done. In fact, we did not have one scrap of leftovers last night.

Pillsbury Chicken Pot Pie

Recipe

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps

1 Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

I’d say the biggest key to success with this recipe is to let stand for even more than five minutes before serving. Mine takes closer to ten before the sauce cools enough to not run when sliced into. As for the chicken, I simply boil two large chicken breasts with some seasoning and then shred before adding to filling. Link to recipe here: https://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992

Many years ago my husband’s company manufactured pie crust shields. I still have a few from way back when, but they no longer make them. Too much scrap metal, according to hubs. I’m happy to report that I found identical pie crust shields on Amazon. If you do not already have one, do yourself a favor and order these. They are game changers when baking any sort of pie.

Pie Crust Shield

The pie crust shields are available here: https://amzn.to/43rr3IC

I think the next time I bring someone a chicken pot pie, I’ll include one of these as a little surcee.

Tonight’s menu consists of a low country boil. Bodie requested this and I’ve never made one before. If all goes well, I’ll share here. Wish me luck!

I want to take a minute to thank our military families and remember those who made the ultimate sacrifice. My family is full of veterans and I am ever so grateful they are here with us. I know many families are not as fortunate. The bravery of these men and women is never forgotten. To those families missing a loved one, we pray for you. God Bless America.

Bodie and I were lucky enough to visit Arlington National Cemetery and The Tomb of The Unknown Soldier last fall. This is an incredibly beautiful and moving ceremony.