As promised from the latest episode of The End Zone Show on Monday night, here it is. One of my favorite comfort foods. Enjoy!!!
- 2 10″ pie crusts, room temperature
- 2-3 chicken breasts, cooked (grilled, boiled, baked, etc) & diced
- 1/2 c. butter
- 1/2 c. flour
- 2 c. chicken stock
- 2 c. milk
- 1 small package frozen vegetables of your choice
- salt & pepper, to taste
Preheat oven to 350
Mix together chicken stock and milk
In a medium sauce pot, melt butter and slowly whisk in flour to create a roux
After all the flour is incorporated continue whisking until completely smooth and continue cooking until the roux is a golden brown
Whisk in stock and milk mixture until roux is completely mixed into liquid, bring to a simmer
Add chicken and vegetables and season with salt and pepper to taste
In a greased 10″ pie pan, roll out the first pie crust and press firmly against the sides so that there are no air pockets. I like to take a fork and poke the crust a few times on the bottom to help air get out.
Pour mix into pie crust
Top with remaining pie crust and crimp edges together with a fork or roll firmly with your fingers so that filling does not overflow
Place pie pan on a lined baking sheet (for easy cleanup) and bake for 30-45 minutes or until crust is golden brown
Let cool slightly to help insides thicken up and enjoy
Shu in the Lou 