Chicken Pot Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 2 uncooked boneless, skinless chicken breasts, cubed
1 cup broccoli florets
1/2 cup carrots, peeled and cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
salt
pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
1 refrigerated pastry dough, for a single pie crust
1 egg, slightly beaten
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Directions: |
Directions: In a large pot filled with water, place cubed chicken, broccoli, carrots, celery and leeks and boil on high 20 minutes until chicken is fully cooked and vegetables are slightly tender. Drain water and set aside.
In a hot skillet, melt butter. Add flour and cook for 5 minutes, making a roux. Pour in milk. Bring to a boil and simmer 10 minutes, stirring constantly. Mixture will thicken.
While the sauce is simmering, dissolve the chicken bouillon cubes in 1/4 cup warm water. Add to sauce. Mix in grated Parmesan cheese and remove from heat. Add in the cooked chicken and vegetables. Mix well to coat. Salt and pepper to taste.
Preheat oven to 400-degrees. Pour mixture into a deep-dish pie plate. Cover with the refrigerated pie crust, sealing edges. Brush the beaten egg over the top of the dough. Bake 45 minutes until crust is golden brown in color and filling is hot. Let cool slightly. Cut and serve. |
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