This is a recipe that I made without using any canned soup as an ingredient. I just don't care for cream of any kind of soup in chicken pot pie. It's also made with just a top crust. If you like a two crusted pie, I would bake the unfilled pie crust at 425 degrees for about 5 minutes & then proceed with this recipe.
4 T. butter
1 small onion, chopped
1/4 cup flour
2 cups chicken broth or stock
1- 12oz. pkg. frozen mixed vegetables
4 cups chopped, cooked chicken
1/4 cup heavy cream, optional
salt & pepper to taste
a sprinkle of dried thyme
1 pie crust to roll out, or pre-made (such as Pillsbury ready to roll)
In a large skillet, melt the butter & add the onion. Saute until the onion is translucent. Add the flour to the skillet & cook, stirring for a few minutes to get rid of the raw flour taste. Slowly add the broth or stock, stirring until thick & bubbly. Turn the heat down to a simmer & add the vegetable, chicken & the seasonings. At this point, you may want to add the heavy cream, for extra richness.
Pour the chicken/vegetable mixture into a deep pie dish. Top with your pie crust & flute the edges. Take a knife & put several vents in the top to allow the steam to escape. Bake for about 45 minutes in a 375 degree oven, or until golden brown.
Take out and let cool for several minutes before cutting.
I am sharing this with Full Plate Thursday at Miz Helen's, Foodie Friday at Designs by Gollum, Seasonal Sundays at The Tablescaper & On the Menu Monday at Stonegable.