Welcome to the Martha Stewart Recipe Box! Here, we provide a collection of delicious recipes for you to try at home. Whether you’re a novice cook or a seasoned pro, our recipes are easy to follow and sure to impress. We have everything from classic comfort food to gourmet dishes, and we’re always adding new recipes to keep things fresh. So, let’s get cooking!
Chicken Pot Pie
- 1 pie crust
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- Preheat oven to 425°F.
- Place pie crust in 9-inch pie plate.
- Melt butter in medium saucepan over low heat.
- Stir in flour, salt, and pepper until smooth.
- Gradually stir in chicken broth and milk.
- Cook, stirring constantly, until mixture boils and thickens.
- Stir in chicken and vegetables.
- Pour into crust-lined pie plate.
- Cover with second crust; seal edge and flute.
- Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown.
|Nutrition Facts||Amount Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Total Carbohydrates||30 g|
|Dietary Fiber||2 g|
- Q: Can I use pre-made pie crust for this recipe?
- A: Yes, you can use pre-made pie crust if you prefer.
- Q: Can I substitute the chicken with beef or pork?
- A: Yes, you can use beef or pork instead of chicken.
- Q: Can I use fresh vegetables instead of frozen?
- A: Yes, you can use fresh vegetables if you prefer.
- Q: How long does this recipe take to make?
- A: This recipe takes about an hour to make.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make this recipe ahead of time and reheat it in the oven later.
- Q: How long does this recipe keep in the refrigerator?
- A: This recipe will keep in the refrigerator for up to 3 days.
- Q: Can I freeze this recipe?
- A: Yes, you can freeze this recipe for up to 3 months.
- Q: How do I reheat this recipe?
- A: To reheat, place in a preheated 350°F oven for 20-30 minutes or until heated through.
If you’re short on time, you can use pre-cooked chicken or a rotisserie chicken from the grocery store. You can also use store-bought pie crust to save time.
If you want a flakier crust, brush the top with a beaten egg before baking.
Leftover chicken pot pie makes a great lunch the next day. Just reheat in the microwave or oven.