Chicken Pot Pie
Makes 4 servings
Bakes 45-55 minutes
Temp 350 degrees
INGREDIENTS:
2 C cooked cubed chicken, salted
½ C sliced carrots
1 C cubed potatoes
½ C chopped onions
¼ C sliced celery
1 can cream of chicken soup
½ can evaporated milk or 2% milk
½ tsp crushed thyme
1/4 tsp freshly grated pepper
1 TBS butter
1 C frozen peas
pastry for 1 pie crust (or 2 crusts if wanting to have crust on top and bottom)
DIRECTIONS:
1. If pie crust is frozen, take out of freezer so it can thaw. This can take 60-90 minutes to come to room temperature.
2. Steam or boil carrots, potatoes and celery until barely tender, drain.
3. Stir in meat, onions, soup, milk, butter, thyme, pepper and peas.
4. Pour mixture into a 9 inch pie pan. (optional-can have it lined with one pie crust if desiring crust on top and bottom).
5. Roll out pastry pie crust over the filled pie dish. Seal edges around the rim or it will leak when you cook it. Make three 3” slices in the center of pie pastry for venting.
6. Brush pastry with milk. Bake at 350 degrees for 45-55 minutes or until crust is golden brown.
7. Let cool for 10 minutes before eating.
Recipe Source: The Girl Who Ate Everything
Note: I am looking to update this recipe with one that does not contain Cream of Chicken Soup :)
Makes 4 servings
Bakes 45-55 minutes
Temp 350 degrees
INGREDIENTS:
2 C cooked cubed chicken, salted
½ C sliced carrots
1 C cubed potatoes
½ C chopped onions
¼ C sliced celery
1 can cream of chicken soup
½ can evaporated milk or 2% milk
½ tsp crushed thyme
1/4 tsp freshly grated pepper
1 TBS butter
1 C frozen peas
pastry for 1 pie crust (or 2 crusts if wanting to have crust on top and bottom)
DIRECTIONS:
1. If pie crust is frozen, take out of freezer so it can thaw. This can take 60-90 minutes to come to room temperature.
2. Steam or boil carrots, potatoes and celery until barely tender, drain.
3. Stir in meat, onions, soup, milk, butter, thyme, pepper and peas.
4. Pour mixture into a 9 inch pie pan. (optional-can have it lined with one pie crust if desiring crust on top and bottom).
5. Roll out pastry pie crust over the filled pie dish. Seal edges around the rim or it will leak when you cook it. Make three 3” slices in the center of pie pastry for venting.
6. Brush pastry with milk. Bake at 350 degrees for 45-55 minutes or until crust is golden brown.
7. Let cool for 10 minutes before eating.
Recipe Source: The Girl Who Ate Everything
Note: I am looking to update this recipe with one that does not contain Cream of Chicken Soup :)
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