The original recipe for this pot pie is from Real Simple magazine and can be found here:
Here's the way I made it:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Jamison's soup base, chicken flavored
- 1 onion, chopped
- 1/2 bag of frozen carrots and peas
- 1/2 bag of frozen corn
- 3 tablespoons all-purpose flour
- 1 and 1/2 cups 1 percent milk
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 9-inch store-bought piecrust, thawed if frozen
- Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then chop.
- Heat the oil in a saucepan over medium heat. Add the onions and soup base and cook, stirring, until onions begin to soften, 6 to 8 minutes (do not let them darken). Add frozen vegetables and continue cooking until they begin to thaw. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken and seasonings. Transfer to a shallow 1½- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
This was pretty good, but I've got some ideas for improvement and another pot pie recipe that I want to try.