There is just something comforting about Pumpkin Chicken Pot Pies. Pot pies are easier than you think and will warm your soul and satisfy your appetite.
Prep Time30 minutesmins
Cook Time35 minutesmins
Servings: 12
Calories: 449kcal
Author: Melissa Griffiths
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Ingredients
⅓c.butter
⅓c.flour
⅓c.chopped onion
¼t.salt
¼t.pepper
1 ¾c.chicken broth
⅓c.milk
2c.cooked chicken
1cooked potatodiced
½c.frozen peas
½c.frozen carrots
PERFECT PIE CRUST
2 ½c.flour
1t.salt
¼c.unsalted butterchilled
⅔c.shorteningchilled (You get the flakiness from the shortening and the great taste from the butter)
5 to 6T.ice water
Instructions
Preheat oven to 425º.
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (Add more milk for too thick).
Stir in chicken and vegetables.
Pour into pie shell or casserole dish and top with pie crust.
Cook uncovered 30 to 35 minutes. Let set a few minute before cutting.
PERFECT PIE CRUST (DOUBLE CRUST)
Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
Gradually add water. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes.