Chicken Pot Pie

This is the oldest recipe in my repertoire.  I was so excited to have frozen carrots and corn from the CSA and frozen peas from my visit’s to the Farmer’s Market in the spring to make this wholesomedinner as we rushed from afterschool activities to soccer practice and Back to School Night.
 

Thursday Menu – Chicken Pot Pie
Farm Share Food- Carrots, Corn
Other Local Food – Peas
 
Chicken Pot Pie
 
Printable Version
 
2 cups chicken, cooked and cubed
2 cups frozen vegetables (carrots, corn, green beans, peas, turnips, etc)
1 ready-made roll out pie crust
 
2 T butter
2 T flour
1 t poultry season
salt and pepper, to taste
2 cups chicken broth
2 T plain yogurt or sour cream
 
 
Preheat oven to 425
 
Place one rolled out pie crust in the bottom of a pie dish.  Layer chicken and vegetables.  Place second pie crust on top, crimp edges, and slices holes.  Bake pie for 25-30 minutes.
 
While baking melt butter and then add flour to make a roux.  Add seasoning, salt, and pepper.  Slowly add chicken broth to make a gravy.  When gravy has thickened add yogurt or sour cream, whisk to melt.  Serve sauce over slices of Chicken Pot Pie.