Sunday, March 4, 2012

Chicken Pot Pie

3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package peas
4 boneless skinless cooked chicken breasts1 tsp salt2-
2 to 4 pre-made pie crusts
Filling:1 cup butter, melted6 tsp chicken
bullion (with no MSG) 1 Cup flour, ½ tsp salt½ tsp pepper 5 ¼ cups water2 cups
milkINSTRUCTIONSCook carrots, potatoes, and onion
on stovetop until soft but not mushy. Add peas when vegetables are done. Boil
chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done
and set aside. For filling: In a large sauce pan combine melted butter, flour,
chicken bullion, salt and pepper. Let it cook for a little bit to warm up the
flour and then add water and milk. Stir constantly with a wire whisk until
thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into
pie crusts and fill pie full then top with another crust and cut a slit in the
top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden

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