Chicken Pot Pie (Gina B.)

Chicken Pot Pie (Gina B.)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups of chicken stock

  • 2

    cups of water

  • cups of boneless chicken breast

  • 3

    large potatoes, peeled and cubed

  • 6

    large carrots, cut into slices

  • 2

    cups of broccoli

  • 6

    TBSP of butter

  • 2

    onions, chopped

  • 6

    TBSP of flour

  • 2

    cups of milk

  • ¼

    tsp of thyme

  • 2

    Pillsbury crust ( top and bottom)

  • 1

    egg

Directions

Preheat oven o 425 degrees, spread bottom or crust in glass pie dish, prick with fork, then per-bake for 10 minutes. Bring chicken stock to a boil in a stock pot, add chicken and cook 10 min, remove and cut into 1" pieces and set aside Put carrots in pot and cook 5 min, add potatoes and cook 7 min, add broccoli and cook 3 min Remove vegetables with slotted spoon, keep chicken stock In another stock pot, melt butter and sauté onions for 8 min, add flour and stir till golden brown Gradually whisk in 2 cups of chicken stock, milk, and thyme - cook till thickened Add chicken and vegetables and season with salt, pepper, etc to taste Place in prepared crust Cover with top crust, slash 4 vents on top Beat egg and paint on crust Bake 425 degrees for 25 minutes or until heated through


Nutrition

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