Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 chicken breasts, cooked (can use a rotisserie chicken from the grocery store)
1 onion, diced
1 cup carrots, peeled & sliced
3 stalks celery, chopped
1 lg clove garlic, minced
¼ cup butter (½ stick)
8 oz. frozen peas (or bag of frozen veggies of your choosing)
4 Tbsp. flour
1 cup half & half
1 cup chicken broth
poultry seasoning to taste
salt & pepper to taste
2 Pillsbury rolled-up pie shells (from dairy section – not frozen premade)
Egg wash
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Directions: |
Directions: Remove meat from chicken and shred or cut into bite-sized pieces.
Saute carrots/onions/celery & garlic in butter until tender.
Add peas and flour, stir to coat.
Stir in broth and half & half, mix well.
Continue to cook over medium heat until thickened - stir constantly.
Stir in chicken, and season to taste.
Press pastry into bottom of 2 qt. dish, fill with chicken mixture.
Cover with other pie crust. Seal edges well.
Make egg wash (1 egg, beaten, mixed with 1 tsp. water). Brush on top.
Cut 4 slits in top crust, and bake at 375 degrees for 40 minutes, or until brown and bubbly |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Can freeze, covered in plastic wrap and foil. Thaw in refrigerator overnight and cook as above.
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