Weeknights to me are all about quick, easy and delicious meals that will nourish my family and keep temptation to visit the Golden Arches away. This recipe is unabashedly as semi-homemade as they come—Life is busy, I will take the help where I can get it! 🙂
Preheat oven to 400 degrees.
- In a pan over medium heat add your oil and whipped butter. When your butter has melted add the chopped onion and sautee for 3-5 minutes. Add your flour to combine and coat the onions. When the onions are all coated add your beef stock and whisk everything to combine and remove any lumps from the flour. Bring to a boil for 2-3 minutes to thicken the sauce. Stir often. Reduce heat and add your chicken, frozen brussel sprouts, cinnamon and salt and pepper to taste. Combine and let simmer for 5 minutes while you prepare your baking dish.
A Filling Full of Love and Comfort - In a baking dish, line the bottom and as much of the sides as you can with one of the pie crusts. Add the filling evenly. Place the next pie crust on top covering as much of the pie filling as you can. In a bowl, beat an egg with a little water or milk to make an egg wash for the crust. Using a pastry brush, brush the egg wash on top of the crust in a nice even layer. This helps to really brown the crust and add a nice richness. Bake for 30 minutes. Remove the pot pie and turn the broiler on the oven to high. Brown the top to your desired color and crispness but watch it closely so it does not burn. Remove from the oven and let it set for 5 minutes.
Golden Brown Pie Crust - Last but not least, serve a nice bowl full and Enjoy!!! 😀
A Bowl of Comfort and Love ♥
Ingredients
- 2 Cups Shredded Cooked Chicken -I used store bought rotiserrie chicken
- 2 Tbsp Extra Virgin Oil Olive
- 2 Tbsp Whipped Butter
- 4 Tbsp All Purpose Flour
- 1 Large Chopped White Onion
- 1 Cup No Salt Beef Stock
- 1 Bag Frozen Brussel Sprouts
- 2 Prepared Pie Crusts -I used Pillsbury from the dairy section
- 1 Tsp Cinnamon -My secret ingredient
- Salt & Pepper -To taste
- 1 Beaten Egg
Servings:
Instructions
- In a pan over medium heat add your oil and whipped butter. When your butter has melted add the chopped onion and sautee for 3-5 minutes. Add your flour to combine and coat the onions. When the onions are all coated add your beef stock and whisk everything to combine and remove any lumps from the flour. Bring to a boil for 2-3 minutes to thicken the sauce. Stir often. Reduce heat and add your chicken, frozen brussel sprouts, cinnamon and salt and pepper to taste. Combine and let simmer for 5 minutes while you prepare your baking dish.
- In a baking dish, line the bottom and as much of the sides as you can with one of the pie crusts. Add the filling evenly. Place the next pie crust on top covering as much of the pie filling as you can. In a bowl, beat an egg with a little water or milk to make an egg wash for the crust. Using a pastry brush, brush the egg wash on top of the crust in a nice even layer. This helps to really brown the crust and add a nice richness. Bake for 30 minutes. Remove the pot pie and turn the broiler on the oven to high. Brown the top to your desired color and crispness but watch it closely so it does not burn. Remove from the oven and let it set for 5 minutes.
- Last but not least, serve a nice bowl full and Enjoy!!!
Recipe Notes
- The burning question: why do I use beef stock instead of chicken stock for this recipe? The answer is very simple—Flavor. In most of my recipes you will see when I am serving beef, I use chicken stock because it adds a milder flavor and doesn't overpower the meat. The same is true in reverse, chicken has a milder taste so I punch it up a little by using beef stock.
- Adjust the amount of stock you use proportionate to your desired sauce consistency. My husband doesn't like a watery sauce so I use less stock. Feel free to add more stock if you like a saucier sauce.
- Substitute any vegetables of your liking.
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Kimberly
Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!
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