Wednesday, December 8, 2010

easy chicken pot pie

I like a higher proportion of filling to crust so I only do a top crust, obviously you can add a bottom crust if you want.

Chicken Pot Pie Recipe

3-4 large chicken breasts chopped into bite sized pieces
3 tbsp. butter
1/2 medium onion, finely chopped
1 large stalk of celery, finely chopped
1 cup chicken broth
1 can cream of chicken soup
1/3 cup flour
1/2 cup milk
1 tsp thyme
1/2 tsp basil
salt and black pepper to taste
1/2 lb. frozen peas and carrots

1 pie crust (I just buy them)

Heat/melt the butter/oil over medium heat. Add the onion and celery and chicken, cook until chicken is cooked through. whisk flour and milk together to avoid lumps and add. Add chicken broth, cream of chicken soup, thyme, and basil. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened.

Stir in the vegetables. Add salt and pepper to taste.

Dump into glass pie pan; top with a pie crust. Brush it with an egg wash (1 beaten egg and 1 tbsp. water).

Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.

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