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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Pot Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 frozen pie crusts
4 tbsp butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tbsp dried parsley
1 tsp dried oregano
salt & pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled & cubed
1 ½ cups cubed chicken
3 tbsp all-purpose flour
½ cup milk
Directions:
Directions:
Preheat oven to 425º.

Melt 2 Tbsp butter in a skillet over medium heat; add the onion, celery, carrots, parsley, oregano, salt & pepper. Cook until vegetables are soft. Add the bouillon & water and bring to a boil. Stir in the potatoes and cook until tender but still firm.

In a saucepan, melt the remaining 2 Tbsp butter. Stir in the chicken & flour. Add the milk & heat through. Stir this mixture into the vegetable mixture and cook until thickened. Cool slightly, then pour into one of the unbaked pie crusts. Place 2nd frozen pie crust upside down on top of filled crust. Place about 4 slits in the top crust for steam to release.

Bake for 15 minutes then reduce heat to 350º and continue baking for 20 minutes, or until the crust is golden brown.
Personal Notes:
Personal Notes:
I find this makes too much filling for one pot pie. You can make two pies or just use the remaining filling to eat without the crust.

 

 

 

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