I didn't use a classic pot pie dish, however I did use my grandmothers glass bread pan, it was the best shaped pan for this recipe that I have.
For the first time around making pot pie, the result was pretty good! I also made this around the same time I made my Shepard's pie, the ingredients are very much the same, just cooked and used in a different way. It makes it easier that way though, because you already have what you need!
What You Need:
2 pie crusts. (Pillsbury 2 crusts for a 9-inch pie)(14.1 oz).
1 cup Frozen Sweet Peas; thawed.
1 cup Baby Carrots; sliced thinner than they come in the package.
1/2 Medium sweet onion; sliced small and thin.
1/2 cup Celery.
1/3 cup Butter.
2/3 cup Milk
1/3 cup Flour
1 3/4 cup ( or a can and a half) Chicken Broth. LOW SODIUM.
1/2 teaspoon salt.
1/4 teaspoon black pepper.
Pre heat oven to 425°
In a large skillet, combine chicken, carrots, peas, celery. Cover with water, and boil for 15 minutes. Drain and set aside in a large bow.
In a saucepan over medium heat, add butter and allow to melt, add onions and cook until soft and translucent. Next, add in flour, salt and pepper. Mix well. Slowly add in milk and chicken broth, stirring in between additions. Simmer over medium-low heat until thickened. Remove from heat, set aside.
In your dish, place 1 pie crust. Then, place chicken and vegetable mixture on pie crust. Pour the hot liquid mixture over top. Remove any excess crust that is over lapping. Cover with other pie crust, seal off the edges. Make a few small incisions in the top crust to allow steam to escape.
Place in the pre heated oven for 30-35 minutes, or until the top crust is golden brown and the insides are bubbling. Cool about 10 minutes before serving.
After boiling for 15 minutes.
Milk, broth, flour mixture.
Just before going into the oven.
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