Chicken Pot Pie Recipe
5 stars -
based on 6 votes
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Ingredients: |
Ingredients: 3 c. boneless, skinless chicken breast
1 onion, chopped
3 stalks celery, chopped
2 lg. carrots, chopped
3/4 c. flour
4 c. chicken stock
3 medium red potatoes (if freezing only use boiling, not baking potatoes)
1 c. frozen peas
2 pie crusts
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Directions: |
Directions:Place chicken breast on baking sheet with olive oil and generous amount of salt and pepper, roast for 35-40 minutes at 350ºF. Saute the onions in a little butter for about 5 minutes. Add celery and carrots and saute for about 5 minutes. Add flour, stir and allow it to cook for a couple of minutes then add stock and potatoes, boil until thickened. Add salt and pepper to taste. When thickened add chicken and peas. Let simmer for a few minutes until everything is the same temperature.
Spoon mixture into 2 pie plates and roll pie crust over the top. Brush the top with an egg wash and bake at 375ºF for 50-60 minutes or until golden and bubbly.
TO FREEZE: Before freezing brush both sides of the pie crust with an egg wash, spoon mixture into pie plates and roll crust over the top. Freeze WITHOUT baking. Bake from frozen starting in the cold oven at 375º for about an hour. |
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