Chicken Pot Pie

November 18, 2006

INGREDIENTS

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1 cup diced potatoes
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon poultry seasoning
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

DIRECTIONS:

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine broth, chicken, carrots, peas, and potatoes. Boil for 15 minutes. Remove cooked vegetables with a slotted spoon and set aside
  3. In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic salt & poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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November 18, 2006

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