Chicken Pot Pie

Quick easy recipe to throw together if you have left-over chicken. I usually bake a whole package of chicken breast and then freeze them to cube or shred later for recipes like this.

Chicken Pot Pie

6 Servings

Chicken Pot Pie

Quick easy recipe to throw together if you have left-over chicken. I usually bake a whole package of chicken breast and then freeze them to cube or shred later for recipes like this.

Ingredients:

  • 2 cups water
  • 3 small chicken breast boneless, skinless, cubed
  • 1 cup celery sliced or chopped
  • 3/4 cup onion diced
  • 2 cubes chicken bouillon
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon rosemary
  • 4 tablespoons corn starch
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 2 cups peas & carrots blend diced, frozen
  • 1/2 cup corn frozen
  • 2 refrigerated rolled pie crusts
  • 1 large egg white
  • 1 tablespoon water

Directions:

  1. Preheat oven to 400F.
  2. In 4-quart saucepan combine water, chicken, celery and onion.
  3. Bring to a boil.
  4. Reduce to a simmer and cook 10 minutes, stirring occasionally.
  5. Add chicken bouillon, pepper, butter, sage and rosemary.
  6. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture.
  7. Simmer 3 minutes stirring frequently until thickened.
  8. Add peas/carrots and corn.
  9. Set aside to cool for 15 minutes.
  10. Pour filling into a uncooked pie crust and top with the other, pinch edges together.
  11. Beat 1 tablespoon water with egg white to make egg wash.
  12. Brush entire top crust with egg wash.
  13. Cut three 1 inch slits in the middle of the top crust so pie can vent.
  14. Bake for 30-40 minutes or until crust is golden brown.
  15. Let pie rest for 5-10 minutes before serving.
http://www.thehungryhoarder.com/2012/01/29/chicken-pot-pie/

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