No more canned condensed soups!
This dish is for a 13x9-inch pan and makes plenty for lunches or leftover night!
For Filling, You'll Need:
4 cups cooked chicken, shredded or cut into bite-size pieces (I like to use a mix of dark and white meat)
*Working women, you could cook the chicken the evening before, or morning of, and store it in the fridge until
ready to make!
3/4 cup (or 1 cup - to taste, really) frozen mirepoix blend (pre-chopped mix of onion, celery, and bell pepper)
1 cup frozen cubed hash browns (if on hand. if not, it's good w/out this, too)
3/4 cup frozen peas and carrots (again, adjust to taste)
4 tablespoons butter
1/3 cup all-purpose flour
Seasonings, to taste, stirred into flour (I use Ms. Dash, Tony's, salt, pepper...don't go overboard. You can always season at the table)
1 & 1/2 cups chicken broth (Better Than Bouillon is AWESOME and is found next to the canned broths in the grocery store. Keep it in the fridge and it's easy to make your own broth. One jar lasts forever and it's healthier than bouillon cubes)
1 cup half-and-half, light cream, or milk
For Crust, You'll Need:
1 cup flour
1 cup milk
1 stick of butter, melted
To Prepare Filling:
In large skillet or saucepan, cook mirepoix blend (chopped celery, onion, and bell pepper) in hot butter, 5 minutes or until veggies are tender (add mushrooms or use whatever veggies you have on hand that your family prefers).
Stir in flour and seasonings with a fork until all flour is moistened.
Add broth and milk (or cream or half-and-half) all at once and stir briskly with fork over medium heat until smooth and thick.
Stir in chicken, peas and carrots, and cubed hash browns.
Pour into 13x9 baking dish.
To Prepare Crust:
Stir together 1 cup flour and 1 cup milk. Stir in 1 stick melted butter. Pour over pot pie filling.
Bake at 400° for 45-50 minutes, until bubbly and crust is golden brown. Enjoy! Ü