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Chicken Pot Pie...

All of the men in my life love this stuff!

You'll need:

1 to 2 pounds boneless, skinless, chicken breast cubed. (I like to buy chicken breast tenders because they're easier for me to cut into cubes, you can, of course, start with whole breasts though.)
1 1/2 cups slices carrots
1 1/2 cup frozen peas
1 cup sliced celery
1/3 cup chopped onion
1/3 cup all-purpose flour
1/3 cup butter
1/2 tsp salt
a dash or two of black pepper
1 3/4 cup chicken broth
2/3 cup milk
2 9' unbaked pie crusts

Mmmmm..Pie: Preheat your oven to 425.
Place chicken, peas, carrots and celery in a sauce pan, cover with water and boil for 15 minutes.
Drain and set aside.

In another sauce pan cook the onions in butter over medium heat until they're soft and translucent, then stir in the flour, slat, and pepper. Slowly stir in the chicken broth and milk and simmer over medium to low heat until thickend, then remove it from the heat and set it aside.

Pour the chicken mixture into the bottom pie crust, pour hot mixture over that and cover with the top pie crust. Seal the edges and cut off excesses crust. Cut several small slits in the top pie crust to allow steam to escape.

Bake for 30-35 minutes, let it cool for about 10 and serve it!

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