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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pie crusts
2 cups chicken broth
1 tsp. Dijon mustard
1 package of boneless chicken breasts
1 9-10oz. package of frozen peas and pearl onions, thawed
2 large carrots, sliced and microwaved until tender
2 T. canola oil
2 T. flour
salt and pepper to taste
Directions:
Directions:
Cut chicken into bite-size pieces and brown in oil. Remove from skillet and set aside. Add broth to skillet and mustard and whisk until mixed. Bring to a boil, add flour and whisk until smooth, turn heat to medium and cook until thickened. Salt and pepper to taste. Add vegies and chicken and stir well. Pour into crust and top with second crust. Cut vents and brush with milk or egg white for shiny crust. Bake 350º for 60 minutes.
Personal Notes:
Personal Notes:
We like to use cookie cutters to cut pretty shapes from the top crust and offset them to allow for venting. This dish makes a satisfying meal when served with mashed potatoes.

 

 

 

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