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Chicken Pot Pie

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Chicken Pot Pie

bag
baked
Empty Term.
2
pounds
cubed
Chicken
1
pound
frozen
Mixed Vegetable And Fruit Juice Drink
3
medium
cubed
Potatoes
1/3
cup
unseasoned
Butter, Unsalted
2/3
cup
diced
Onions
White All-Purpose Wheat Flour
1
tsp
unseasoned
Salt
1/2
tsp
unseasoned
Thyme
Black Pepper
Sage
1
cup
unseasoned
Whole Milk
1/2
cup
unseasoned
Celery
2
cups
unseasoned
Chicken Broth
2
whole
unseasoned
Pie Crust
2
section
softened
Puff Pastry
Servings:
6
Prep Time:
25
Cooking Time:
45

1. Boil chicken, vegetables and potatoes for 12-15 mins, then drain

2. Saute onions in butter

3. Add dry ingredients to onions to make a paste

4. Add chicken broth and milk

5. Let thicken, then combine with chicken and vegetables

6. Pour half into each pie crust

7. Cover with Puff Pastry, seal edges. Cut 2-3 slits across tops for ventilation

8. You can freeze at this time for cooking later.
If thawed, cook for 45 mins at 375°.
If frozen, cook for 75 mins at 350°.

submitted by Walter Reed
Cuisine: American
Course: Main Dishes
Primary Ingredient: Chicken

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