Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. shredded or rotisserie chicken, cut in bite size pieces
(This is another use for that Slow Cooker Whole Chicken)
1 med. onion, diced
1 clove minced garlic
2 stalks celery, diced
1 tsp. dried parsley
½ tsp. thyme
salt and pepper to taste
½ c. frozen peas
2 carrots, diced
1 c. chicken broth or stock
1 can cream of mushroom or cream of chicken soup
¼ c. grated Parmesan cheese
1 c. self-rising flour
1 c. whole milk or half and half
4 T. butter or margarine, divided
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Directions: |
Directions:Preheat oven to 350º.
Grease a 2 qt, casserole dish. Sauté onions & celery & carrots in 2 T. butter until tender. Add seasonings, peas & chicken, mix well and pour into the casserole.
Combine broth & soup and Parmesan; whisk until smooth, pour over chicken and vegetables. Combine flour and milk and pour over top. Dot with remaining 2 T. butter or margarine. Bake at until crust is golden brown (about 30 to 45 minutes).
Alternatively, you can cover the top of the casserole with a pie crust or a sheet of puff pastry, slit to provide steam vents, and bake as directed. If you use either of these be sure the filling is not too hot when covered or it will melt the butter in the pastry. |
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Personal
Notes: |
Personal
Notes: Feel free to use whatever veggies you like. I prefer these fresh ones, but you can use frozen mixed vegetables also. You could make this easily in individual ramekins. It is also easily frozen; just prepare as above but do not bake. Cool completely, omit the liquid crust and instead cover with unbaked pie crust, wrap and freeze for up to 3 months; thaw completely before baking.
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