Wednesday, January 16, 2013

Chicken Pot Pie:


Very yummy and not too complicated. I hope you give it a try!

3 stalks of celery, finely chopped
1 medium onion, finely chopped
2 cups frozen mixed vegetables
1 stick butter
2 chicken breast, cooked and diced
3 cups chicken broth (make sure to check the label if making this gluten-free)
1 & 1/2 cups milk
1 tsp. dried basil
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/3 cup cornstarch
1/2 cup water
Pie crust dough for a 9-inch pie (click here for my easy recipe)
1 egg, beaten

In a large skillet, saute the celery, onion and vegetables in butter until celery and onion are tender. Add chicken pieces. Combine the chicken broth, milk, basil, lemon juice, salt, pepper and nutmeg. Add to vegetables. Cook and stir on high until mixture comes to a boil. Combine the cornstarch and water. Once the milk mixture has come to a boil, remove from the heat and stir in cornstarch mixture. Stir until thickened. Pour into a greased, deep dish 9-inch pie plate. Roll out the pie dough just until it's big enough to cover the top of the pie plate. Flip over onto the pie plate. Trim and flute the edges. Brush the entire crust lightly with the beaten egg. Cut 3 or 4 slits in the top of the crust, so that the air can escape while baking. Bake at 425 degrees for 30-45 minutes or until crust is golden brown. Serve!

Note:
-Feel free to add or leave out any of the vegetables. We add some diced, cooked potatoes sometimes and other times we don't. See what you have in your fridge and make it to your tastes!
-You can also just make the filling and serve over biscuits if you like.



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