Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Pillsbury pie crust

  • frozen carrots and peas (small box)

  • 2 potatoes

  • 1 lb of chicken cutlets

  • 1 egg

  • 2 cans of cream of broccoli

Directions

1. Make an egg wash with one egg with 2 tablespoons of water. 2. Take pie crust out of the refrigerator. 2. Boil carrots and peas. 3. Peel and boil 2 potatoes. Then cut into small pieces. 4. Parboil the chicken (very little water). Then cut into small pieces. 5. Spray the pie pan. 6. Fold pie crust in half before placing it in the pan. Poke holes in it with a fork. 7. Mix potatoes, peas, carrots, chicken, and cream of broccoli together. Add salt and pepper. 8. Fill the pie pan. 9. Fold the pie crust. Make 6 slanted slits with a knife. Push crust on top of pan. Peel excess. 10. Spread egg wash generously with pastry brush. 11. Bake at 350 degrees for about 45 minutes (until crust begins to brown).

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