A classic in any pie collection: chicken pot pie. Or as my dear friend Annie simply calls it: chicken pie. This pie is sure to be a crowd pleaser at a Sunday Supper or for a friend who is welcoming a new little one into the world.

The first key to any successful chicken pie, is of course, tender roasted chicken. I have found that a store bough rotisserie chicken is a quick short cut that doesn’t short change the flavor. Roasting your own chicken and using the left overs for a chicken pie is certainly wonderful and really more doable that you might think too..more on roasting chickens for another post.

The second key to any successful chicken pie, in my opinion, is making the cream sauce from scratch. It doesn’t take much extra time and adds a world more flavor than the canned creamed soup options. To make this creamy sauce, you make a roux. Sounds fancy but it’s so simple and just requires a little more attention.  The recipe below is adapted from a Betty Crocker cookbook  I picked up at a thrift store and is usually what I follow.  I may switch up the veggies, depending on what I have on hand, but this comfort food is always a delicious dinner!

Chicken Pie {Week 12}
1 double pastry
1/3 c butter
1/3 c flour
1/3 c chopped onions
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken stock
2/3 c whole milk
2 c roasted chicken, shredded
1 bag mixed veggies w/potatoes

Heat butter over low heat until melted, blend in flour, salt & pepper & onion. Stir constantly until smooth and bubbly, remove from heat. Stir in broth & milk, heat to boiling, stirring constantly. Boil and stir 1 min. Remove from heat, and mix with veggies and chicken. Pour in prepared pastry. Bake at 425 for 30/35 min or until crust is brown.

Enjoy!