Sunday, October 24, 2010

Chicken Pot Pie

1 1/2 pounds Chicken Breast
1C Chicken Broth
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Cup Milk
3 Tablespoon Butter
1/2 Onion Chopped
2 Stalks Celery Chopped
3 Carrots Chopped
1/2 Cup Corn
1/2 Cup Peas
1/2 Cup Flour
2   9in Pie Crust
1 Egg Lightly Beaten
1 teaspoon parsley
1 teaspoon Thyme

Preheat 400

In a Large  sauce pan over medium heat combine cut up in cubes chicken, broth, salt and pepper and let simmer until chicken is no longer pink
Remove chicken and let cool.  Pour brother mixture into a bowl and add Milk into the bowl.  In a frying pan melt butter and stir in all vegetables and cook for 3 mins. Add flour and broth/milk mixture into the pan and stir until thickens.
Add Chicken, parsley and Thyme and stir.
Add a pie crust into a pie pan then put all the mixture into the pan.  over with 2nd pie crust.
Put 3 slits into pie crust and brush egg onto top crust

cook for 40 mins or until brown and bubbly

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