Heather's Chicken Pot Pie

In anticipation of my mom's first Colorado visit next week, I am prepping some foods, so the three of us can have homemade dinners (& leftovers for lunch).  One of my favorite indulgences is a chicken pot pie recipe from my high school friend, Heather Beall. 

 

Because it is so scrumptious, I simply cannot keep the secret to myself.  So...to my faithful readers, here is the recipe:

 

4  9-inch deep dish pie crusts (or 2  10-inch)

2 1/2 cups cooked chicken breast, cubed

4 cups frozen mixed vegetables

 

Veloute sauce

1/4 cup butter

1/4 cup flour*

1 cup milk*

1 1/2 cups broth

salt, pepper & garlic to taste

 

In a saucepan, melt butter, blend in flour to make a paste.  Slowly add milk, stirring constantly.  Add broth, salt, pepper and garlic.  Bring to boil, then simmer 5 minutes.

 

In a large bowl, combine veggies, chicken and veloute sauce.

 

Pour equally into two crusts.  Top with second crusts.

 

Bake at 400 degrees for 40 minutes or until crust is golden brown.

 

{I wrapped my unbaked pies in plastic wrap & aluminum foil and will adjust my baking time, as they will be cooked from frozen.}

*I used unsweetened almond milk, made flour by grinding up some rolled oats and did not use salt because I made my broth with a bouillon cube. 
 

Bon Appetit!!