1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 celery stalk, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 (14 1/2-ounce) can low-sodium chicken broth
3 cups cubed cooked chicken
1 (10-ounce) package frozen peas and carrots
Salt and freshly ground black pepper
Dough or prepared piecrust for 9-inch single crust pie


1. Preheat oven to 400 degrees F. Lightly grease a shallow 1 1/2 quart baking dish.
2. Heat vegetable oil in large skillet. Saute onion, pepper and celery until lightly browned--about 4 minutes. Stir in flour and thyme. Gradually add broth. Cook until thickened, stirring constantly. Add chicken and peas and carrots; taste and add salt and pepper.
3. Roll out dough to extend 1/2 inch over sides of baking dish. Transfer chicken mixture to baking dish; brush edge of dish with a little of the sauce and place pastry on top. Press edges to seal; cut 1/2-inch slit in center of crust.
4. Place baking dish on rimmed baking sheet; bake until crust is golden brown--about 15 to 18 minutes.

You can use a prepared refrigerated or frozen piecrust for the topping on this or make your own.

Chicken Pot Pie
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