Easy Pot Pie
- 4-5 large chicken breasts or left over turkey from Thanksgiving
- 6 cups frozen mixed veggies
- 1 cup of chicken broth
- 5 Tbsp butter
- 1 1/2 c heavy cream
- 1/2 c 1% milk
- 4 Tbsp flour
- hot sauce
- Cholula sauce
- powdered sage
- 3 pre-made pie crusts (I love Immaculate Pie Crust that you can buy at Sprouts Market) at room temperature
Cook the chicken breast in a skillet with a few splashes of chicken broth and cover with a lid until cooked through. Remove chicken and set aside to cool.
Melt butter in a sauce pan and whisk in flour. Add 3/4 c of broth, cream and milk. Bring mixture to a boil, reduce heat and let simmer for 2-3 minutes until thick. Add hot sauce, Cholula, salt, pepper, and sage to taste.
Chop chicken into small chunks and add to a large bowl. Add veggie to chicken. Mix in cream sauce.
Divide chicken mixture into 3 pie plates and cover with pie crust. Cut small slits into the crust.
Freeze: Wrap uncooked pie with plastic wrap and foil and freeze. To reheat: remove from freezer and thaw slightly. Preheat oven to 350 degrees. Place pie plate on cookie sheet and cook for 45-1 hr or until hot. Use foil or pie ring to prevent the crust from browning too much.
Cook now: Preheat oven to 350 degrees. Place pie plate on cookie sheet and cook for 45 minutes. Use foil or pie ring to prevent the crust from browning too much.