-
1
Preheat oven to 450 degrees.
-
2
In large skillet, over medium heat, add flour and cream, whisk together until well blended.
-
3
Slowly whisk in chicken broth until mixture is smooth.
-
4
Add cooked chicken, frozen vegetables (still frozen), celery seed, poultry seasoning, salt and pepper.
-
5
Heat to warm temperature, stirring often so it doesn't burn.
-
6
Put bottom crusts into two 8 inch pie plates that have been lightly sprayed with nonstick cooking spray.
-
7
Fill with chicken/vegetable mixture.
-
8
Put on top crusts.
-
9
Press edges to seal.
-
10
Cut three or four one inch slits in the dough so that steam can escape during cooking.
-
11
Bake for 16-18 minutes or until crust in golden brown.
-
12
Let the pie set for about 15 minutes before serving.
-
13
NOTE: Instead of making two pies, you can freeze the filling for the second pie.
-
14
Then when you are ready to make another chicken pot pie, just thaw the mixture in the refrigerator and fill a pie crust.
-
15
Bake according to the above directions.
-
16
To cut preparation time--use leftover chicken or turkey.
-
17
Another timesave is to buy the cook chickens at the grocery store deli.
-
18
Can reheat leftover pot pie in the microwave on a low power setting.
-
19
My microwave has a reheat setting that I use for this.
