CHICKEN = Chicken Pot Pie with Egg

By pattiwarner

Ingredients

• 1/3 cup butter
• 1 small onion, chopped
• 1/2 cup sliced celery
• 1/3 cup flour
• 1 3/4 cup chicken stock
• 2/3 cup milk
• 1/4-1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 package pie crust
• 2 cups diced cooked chicken
• 2 or 3 hard cooked eggs, chopped

Preparation

Step 1

Preheat oven to 425 degrees. Melt butter and cook onion and celery until onion is soft, 5 to 6 minutes. Whisk in the flour and cook for 1 minute. Slowly add chicken stock and milk and whisk until smooth. Salt and pepper. Simmer until thickened, 2 or 3 minutes. Remove from heat and cool slightly.

You may use two or one crust pie. Place chicken on bottom crust or on bottom of pan. Sprinkle with the chopped egg. Pour the broth mixture over the chicken and eggs.

Top with second crust. Place on rimmed baking sheet and bake for 30 to 35 minutes. Filling should be bubbly and crust nicely browned. Let stand for 20 minutes on wire rack before serving.