Tuesday, January 17, 2012

Chicken Pot Pie

Makes 2 whole pies
3 chicken breasts browned or boiled (you can use turkey, deer, or beef)
6 red potatoes peeled and diced
1 8oz. bag of fresh baby carrots
1 8oz bag of frozen peas
3 cups chicken broth (or beef broth)
1/2 cup butter
1/2 cup all-purpse flour
1 teaspoon of salt (can omit)
1/2 teaspoon black pepper (can omit)
1 or 2 chicken or beef bullion cube (for potatoes)
2  9inch round cake pans (use butter flavored shortening to grease)
2 pie crusts that have both top and bottom layer. Thaw or fresh. (If you use our Easy Basic Pie Crust recipe make sure you do it twice to have enough to make two complete pies)
1 egg white (to baste crust)

Start by preparing. Take your peas out of the freezer and set aside to thaw. Boil diced potatoes add a bullion cube to the water for extra flavor. Cook your meat using a little bit of garlic if you'd like. Be careful adding too much salt. Cook your carrots. Grease your cake pans with butter flavored shortening. Put your bottom layer pie crust in your pan and baste with egg whites (can omit). Pre heat oven to 400 degrees.
In a large pot melt your butter. Once melted, add flour, slat and pepper. Slowly wisk in broth. It will be kind of thin. Add drained cooked potatoes, carrots, peas and meat. Stir together. Add filling to waiting pie crust pan. There will be enough filling for TWO pies.

Add your top crust and pinch the layers together around the edge.

If you don't weave the top be sure to make slits in the top for vents. Bake at 400 degrees for 30 minutes.

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