Recipe of Award-winning Classic Chicken Pot Pie

Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a special dish, Steps to Make Super Quick Homemade Classic Chicken Pot Pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Classic Chicken Pot Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Chicken Pot Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Classic Chicken Pot Pie using 10 ingredients and 4 steps. Here is how you cook that.

Pot pies are said to have originated in the Neolithic Age around 9500 B.C. by discoveries made by archaeologists. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called artocreas and were then spread to the Romans. In the times of the Roman Empire, these pastries were served at banquets and were prepared with various meats, oysters, mussels, lampreys, and fish and included a crust made of a flour and oil mixture. The royalty nicknamed them "coffins". Pot pies spread across medieval Europe during the Crusades. In the 16th century, the English gentry revived the custom of serving pot pies and the tradition soon swept the country. A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." The British in that era called the pot pies meat pies and would include various meats such as pork, lamb, birds and game. During the reign of Elizabeth I, English cooks made pot pies using “chicken peepers,” which consisted of chicks stuffed with gooseberries. The obsession with pot pies spread to the New World soon after it spread across Europe when the first American settlers took their pot pie recipes with them when they moved westward.

Ingredients and spices that need to be Take to make Classic Chicken Pot Pie:

1. Crust : 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2. filling : 1/3 cup butter or margarine
3. 1/3 cup chopped onion
4. 1/3 cup all-purpose flour
5. 1/2 teaspoon salt
6. 1/4 teaspoon pepper
7. 13/4 cups Progresso™ chicken broth (from 32-oz carton)
8. 1/2 cup milk
9. 21/2 cups shredded cooked chicken or turkey
10. 2 cups frozen mixed vegetables, thawed

Instructions to make to make Classic Chicken Pot Pie

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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