Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust for double crust pie
4 cups shredded chicken (2 large chicken breasts or rotisserie)
6 Tbsp butter
1/2 cup onion (or can just use 1 tsp onion powder)
3 garlic cloves, minced (or can just use 1 tsp onion powder)
1/3 cup flour
2 cups chicken stock
1/2 tsp chicken bouillon
1/2 cup heavy cream
salt to taste
1/4 tsp pepper
1 bag mixed veggies
1 egg, beaten for egg wash
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Directions: |
Directions:Melt butter, add onions and garlic if using. Saute until soft. Add flour and stir until bubbly. Add chicken stock, bouillon, and cream. Simmer until a gravy consistency. Season with salt and pepper and garlic/onion powder if using. Add chicken and veggies. Combine and cool.
Roll 1 pie crust and fit in the bottom of a pie plate or 9x9 square pan leaving a 1/2 inch hanging over the sides. Pour filling on top of crust. Roll remaining pie crust to fit the top of your pan. Place on top of filling. Fold the bottom crust up and over the edge of the top crust. Make a few slits in the top crust to allow steam to escape. Brush with beaten egg.
Bake at 400 for 30-45 minutes or until top is brown and filling is bubbly. Can cover top with a piece of foil if browning to quickly. |
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Number Of
Servings: |
Number Of
Servings:6 |
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