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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Ballard/McGovern Family Cookbook, 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 boneless skinless chicken breasts
flour to coat chicken
salt/pepper
olive oil or coconut oil spray
sliced cremini or white button mushrooms
1 bag frozen mixed vegetables
2 diced russet potatoes or 5-6 medium red potatoes (optional)
1 regular box chicken stock
1-2 tbls flour (if needs thickened more)
1 tsp oregano
1 tsp thyme
1 sheet of frozen puff pastry
1 egg
Directions:
Directions:
Dice chicken, salt and pepper to taste, coat with flour. Saute in olive oil (or coconut oil spray) over med heat until cooked. Add mushrooms and potatoes, saute 5 minutes. Pour over chicken stock, bring to boil then reduce heat to simmer for 10 or until potatoes are almost fully cooked. Add frozen mixed vegetables. If sauce is not thick, add flour until thickened (about the consistency of thicker gravy). Pour into a casserole dish, cover with the sheet of puff pastry, brush with egg wash. Bake on 425 for about 25-30 minutes (until pastry is puffed and golden). Serve.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
45 mins

 

 

 

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