Recipe: Chicken vegetable pot pie.
Jul. 27th, 2014 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sunlit_musicThis recipe is based on the one at www.pillsbury.com :)
Preparation time: 25 minutes
Total time: 1 hour and 5 minutes
Ingredients:
- 2 and a half cups of rotisserie / cooked chicken, 1 cup of peas/ carrots, 1 cup of corn, half a cup of milk, one third cup of plain flour
- three quarters cup of chicken stock, one third cup of chopped onion, one third cup of butter, half teaspoon of salt, one quarter teaspoon of pepper
- softened pie crust.
Directions:
- Sauteed butter, onion, salt and pepper until the onion is soft (2 to 5 minutes) in a large saucepan.
- Add flour, chicken stock and milk. Stir until mixture is bubbly and thickened.
- Add chicken and vegetables. Stir. Remove from heat. Spoon chicken mixture into a baking/ casserole tray. Top with defrosted pie crust. Cut slits in several places in the crust.
- Bake in oven for 30 to 40 minutes until the crust is golden brown. Let the pie stand and cool for 5 minutes. Serve and enjoy! :)
Preparation time: 25 minutes
Total time: 1 hour and 5 minutes
Ingredients:
- 2 and a half cups of rotisserie / cooked chicken, 1 cup of peas/ carrots, 1 cup of corn, half a cup of milk, one third cup of plain flour
- three quarters cup of chicken stock, one third cup of chopped onion, one third cup of butter, half teaspoon of salt, one quarter teaspoon of pepper
- softened pie crust.
Directions:
- Sauteed butter, onion, salt and pepper until the onion is soft (2 to 5 minutes) in a large saucepan.
- Add flour, chicken stock and milk. Stir until mixture is bubbly and thickened.
- Add chicken and vegetables. Stir. Remove from heat. Spoon chicken mixture into a baking/ casserole tray. Top with defrosted pie crust. Cut slits in several places in the crust.
- Bake in oven for 30 to 40 minutes until the crust is golden brown. Let the pie stand and cool for 5 minutes. Serve and enjoy! :)
