Sometimes even those of us who pride ourselves in making things from scratch finally get honest with ourselves and admit we need to compromise. Since I was making all of our food for Christmas, one compromise was buying pie crust instead of making it from scratch. And since I bought it at Costco, I had a bunch in the freezer. So here I am, finally using some more of that pie crust. And it is delicious and I have no shame!
I decided to start with a Betty Crocker recipe and make some modifications to my liking instead of wasting time searching online amongst everyone claiming their recipe is the best. Here's what I ended up with:
1 1/2 cups (roughly) peas, sliced carrots, and sliced mushrooms (or you can switch these with celery, broccoli, or cauliflower if that's what you like)
1/2 cup chopped onion (I used leeks)
2 cups cut-up cooked chicken (another suggestion for convenience: use a rotisserie chicken!)
2 tablespoons butter
1/2 cup all purpose flour
1 1/2 cups chicken broth
2/3 cup milk (I used almond milk)
1/2 teaspoon salt (I used pink Himalayan salt)
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon sage
2 pie crusts
Melt butter in a 2 quart saucepan. Stir in onion. Once it starts sticking, add milk and salt and lower heat. Preheat oven to 425F. Add flour and stir continuously until it bubbles. Add broth and bring to a boil. Add chicken, vegetables, and seasoning and stir for a couple minutes. Remove from heat.
Lay one pie crust in the bottom of an ungreased 9 inch pie dish. Pour in chicken mixture. Cover with second pie crust. Trim and crimp edges. If desired, combine edge scraps and roll out, use cookie cutter and place shape on top of crust. Cut a few slits in the crust.
Place on bottom rack of the oven. Bake for 30 minutes. Cover crust with foil and bake an additional 5 minutes or until bottom crust has browned.
I decided to start with a Betty Crocker recipe and make some modifications to my liking instead of wasting time searching online amongst everyone claiming their recipe is the best. Here's what I ended up with:1 1/2 cups (roughly) peas, sliced carrots, and sliced mushrooms (or you can switch these with celery, broccoli, or cauliflower if that's what you like)
1/2 cup chopped onion (I used leeks)
2 cups cut-up cooked chicken (another suggestion for convenience: use a rotisserie chicken!)
2 tablespoons butter
1/2 cup all purpose flour
1 1/2 cups chicken broth
2/3 cup milk (I used almond milk)
1/2 teaspoon salt (I used pink Himalayan salt)
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon sage
2 pie crusts
Melt butter in a 2 quart saucepan. Stir in onion. Once it starts sticking, add milk and salt and lower heat. Preheat oven to 425F. Add flour and stir continuously until it bubbles. Add broth and bring to a boil. Add chicken, vegetables, and seasoning and stir for a couple minutes. Remove from heat.Lay one pie crust in the bottom of an ungreased 9 inch pie dish. Pour in chicken mixture. Cover with second pie crust. Trim and crimp edges. If desired, combine edge scraps and roll out, use cookie cutter and place shape on top of crust. Cut a few slits in the crust.
Place on bottom rack of the oven. Bake for 30 minutes. Cover crust with foil and bake an additional 5 minutes or until bottom crust has browned.
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