Topless Chicken Pot Pie
Introduction
This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken.
Ingredients
1 deep-dish frozen pie crust
2 leeks, white part only, washed and sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
dash black pepper
1 cup chicken stock, low sodium
16 ounces chicken, white meat, cooked and diced
1 bag (10 ounces) frozen mixed vegetables
1/2 teaspoon dried thyme
2 leeks, white part only, washed and sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
dash black pepper
1 cup chicken stock, low sodium
16 ounces chicken, white meat, cooked and diced
1 bag (10 ounces) frozen mixed vegetables
1/2 teaspoon dried thyme
Directions
Preheat oven to 350 degrees Fahrenheit.
Place a large saucepan over medium heat, then add the butter.
When the butter has melted, add the sliced leeks and saute for 1-2 minutes.
Add the flour, and cook, stirring constantly, for 1 minute.
Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens.
Add the thyme, vegetables, and chicken; stir to combine.
Prick the bottom of the pie crust with a fork and place on a sheet pan; fill with the chicken mixture and bake for 30 minutes.
Cool 4-5 minutes before serving.
Serves six.
Place a large saucepan over medium heat, then add the butter.
When the butter has melted, add the sliced leeks and saute for 1-2 minutes.
Add the flour, and cook, stirring constantly, for 1 minute.
Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens.
Add the thyme, vegetables, and chicken; stir to combine.
Prick the bottom of the pie crust with a fork and place on a sheet pan; fill with the chicken mixture and bake for 30 minutes.
Cool 4-5 minutes before serving.
Serves six.
Number of Servings: 6
