Chicken Pot Pie

chicken pot pie

Chicken Pot Pie

Print Recipe
Serves: 6-8 Cooking Time: 1 Hour

Ingredients

  • 2 skinless chicken breast
  • 1 small onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 tablespoon olive oil
  • 4 tablespoon butter
  • 2 tablespoon flour
  • 2 ½ cup of chicken stock
  • 1 cup frozen mix vegetables
  • 1 cube of chicken bouillon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon dried thyme
  • 1 egg
  • 2 pre-made pie crusts

Instructions

1

Preheat oven 375.

2

Cover chicken in oil, salt, pepper, and thyme. Roast chicken for 30 minutes. Remove cooked chicken, cube, and set aside.

3

Saute veggies in 2 tablespoons of butter. Add a pinch of salt cook for 10 minutes.

4

Add remaining butter, whisk in flour, and slowly whisk in 1 cup of stock.

5

Once thicken add the bouillon cube. Whisk in remaining stock. Add chicken and veggies.

6

Place one pie crust in bottom of pie pan, add in mixture then top with second pie crust.

7

Roll or crimp the pie edges. Lightly beat the egg and brush the top of pie crust.

8

Cut slits in the middle. Bake for 30 minutes or until crust is golden brown.

Notes

Best if you use a deep baking dish.

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