Wednesday, September 7, 2016

Chicken Pot Pie

1 lb of boneless skinless chicken breast, diced into small cubes 
1 small can of sweet corn, drained 
1 small can of small carrots, drained 
1 small can of green beans, drained 
1 pack of Pillsbury refrigerated crust
1 egg, beaten 
2/3 cup of heavy cream 
1/2 teaspoon of salt + pepper 
1 3/4 cup of chicken broth 
1 whole garlic cloves + 1 minced 
1/2 of one small onion, chopped 
1/3 cup of butter 
1/3 cup of all-purposed flour, leveled 

Preheat oven to 425 
Prepare a pie dish with one of the pie shells 
In a large sauce pan, bring 1/2 a pot of water to a boil. Once boiling add the chicken, whole garlic clove, and vegetables. 
Simmer for 12 minutes then drain and set aside. 
In a large skillet, cook onion and butter until browning. 
Whisk in flour, salt + pepper, broth, and heavy cream. 
Cook until no morel lumps, simmer until thick about 10 minutes. 
Layer chicken into pie shell then layer with gravy. 
Add second layer of crust and brush with beaten egg. 
Bake 30-40 minutes, or until crust is golden brown. If edges are getting to brown, cover with foil. 
Carefully remove from oven and let cool for about 15 minutes then serve. 


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