We just got our first cold front here in Austin and it’s putting me in the mood for the holidays! This time of year I love to share some of my favorite family recipes. So today I’m offering up our tried-and-true EASY CHICKEN POT PIE. This recipe is also a great way to eat up leftover turkey, so file it away for Friday after Thanksgiving. And if you are looking for a delicious (and easy… do you see a theme here?) dessert recipe to go with your holiday meals, try my mom’s chocolate pecan pie.
What is your family’s favorite comfort food around the holidays?
EASY CHICKEN OR TURKEY POT PIE
1 lb. chicken (you can use leftover rotisserie chicken or turkey leftovers)
1 pkg. (2 crusts) ready-made pie crust
1 pkg. frozen veggies (peas, carrots, corn)
3 T. flour
1/2 c. heavy cream (or milk)
Directions: Cook and cube chicken, or use leftover chicken/turkey. Place in skillet with 1 pkg. frozen veggies. Heat until veggies are warm, possibly adding oil if you need to. Add flour and stir until gummy. Add cream. Pour in pie crust. Top with pie crust. Make slits in top for ventilation. Bake at 350 degrees for about 20-30 minutes until golden brown. Bon appetit!