savory chicken pot pie

Fall is here! I absolutely love autumn. I crave the changing leaves, perfect weather, and layers of clothing. Fall is also great for delicious comfort food. Today I am sharing one of our family favorites.

This recipe is super delicious. It is the most requested by my husband. It's a great one for fall/winter. You can easily substitute the ingredients for your Thanksgiving leftovers, and have a great, new tasting meal while emptying the contents of your fridge.

                            

Chicken Pot Pie

Crust:

1 1/4 cups cold butter
3 cups flour
1 1/2 tsp salt
6-7 tbsp water

Combine, mix, and roll out crust. Lay and press gently 2/3 of the rolled crust on the bottom and sides of a 9x13 glass pan. Save the rest for the top crust.

Filling:

1/2 cup butter
3/4 cup onion
1 cup milk
1/2 cup flour
3/4 tsp salt
1/2 tsp pepper
2 cups chicken broth
10-16 oz frozen veggies (I like to use the bag that has peas, corn, cubed carrots, and green beans)
4-6 chicken breasts (cubed)

Preheat oven to 350 degrees. Melt butter and saute onions in a large frying pan. Shake milk and flour together in a container, then add to  butter and onions. Slowly add in chicken broth to avoid lumps. Add salt, pepper, veggies, and chicken. Bring to a boil then pour filling onto the prepared crust. Lay the top crust onto the filling. Bake for 35-40 minutes until the crust is golden.