Saturday, October 27, 2012

Chicken Pot Pie

I love chicken pot pie. My husband....not so much. Luckily there is still plenty of meatloaf in the fridge for one more night, so if he isn't in a chicken pot pie mood he can have more leftovers. Mama is getting her pot pie!

Chicken Pot Pie
2 Pie crusts ($1.89)
2 Tbsp Flour ($0.01)
2 Tbsp butter ($0.04)
1/2 tsp salt ($0.01)
1/4 tsp thyme ~Free from garden~
1/8 tsp pepper ($0.01)
1 cup chicken broth ~Free from homemade stock~
1/4 cup milk ($0.03)
2 cups cooked chicken, shredded ($1.00)
1.5 cups frozen vegetables ($0.89)
1/2 cup onion chopped ($0.05)

Preheat oven to 425. Line bottom of pie plate with one pie crust. Melt butter in saucepan and stir in flour, salt, thyme, and pepper. Cook stirring till mixture is smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken, vegetables, and onion. Pour into bottom pie crust.  Top with remaining pie crust. Seal edges, cut several slits on top. Bake on cookie sheet 35-40 min. until golden brown.

Total for pot pie: $3.93

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