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Wow, I made this for dh last night...and he LOVED it! He even ate it for breakfast this morning he enjoyed it so much! And it wasn't difficult at all to prepare! YUMMO! ENJOY!
Chicken Pot Pie (adapted from allrecipes.com)
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Thyme
1/4 teaspoon Garlic Powder
1/4 teaspoon Herbes de Provence
2 cups chicken broth
2/3+1/4 cup milk
1 egg white, beaten
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.) Brush bottom pie crust with egg and pre-bake in oven for 6 minutes.
In a saucepan, combine chicken, carrots, peas, and celery. Add water (I added some chicken boullion to the water for flavor) to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, brush with egg, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Pot Pie (adapted from allrecipes.com)
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Thyme
1/4 teaspoon Garlic Powder
1/4 teaspoon Herbes de Provence
2 cups chicken broth
2/3+1/4 cup milk
1 egg white, beaten
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.) Brush bottom pie crust with egg and pre-bake in oven for 6 minutes.
In a saucepan, combine chicken, carrots, peas, and celery. Add water (I added some chicken boullion to the water for flavor) to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, brush with egg, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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