Wednesday: Chicken Pot Pie

2 TBS butter

2 TBS flour

1 1/2 cups chicken broth

1/2 milk

1/2 onion

Garlic (to taste)

Corn sliced off the cob

Green beans

½ cup of chicken from the Sunday recipe

Pre-made pie crust

375 for 45 minutes

If you have the time and the ability to make a homemade crust, then kudos to you. I used a store bought pie crust for this. The milk, garlic, broth, and flour were also from the store.

 

I made a roux by melting 2 tablespoons of butter and adding 2 tablespoons of flour. Cook for 1 minute and then add 1 ½ cups of chicken broth, ½ a cup at a time. Make sure it thickens before adding the next ½ cup. Add ½ a cup of milk at the end.

 

Cut the corn straight from the cob and cut the onion and green beans into kernel sized pieces. The chicken has already been cooked, so it can be left in strips. Add everything into pie crust and cook at 375 for 45 minutes. Let cool for 10 minutes.

 

The veggie pieces are crisp and cooked through perfectly. The butter actually gives it a lot of flavor. It has a Swiss cheese after taste, and it very rich. It works very well for adding richness to this dish. The texture of crisp yet cooked veggies is truly wonderful, and the butter from the market really does make a difference.