Sunday, June 21, 2015

Chicken Pot Pie

Chicken, vegetable, and an awesome sauce enclosed in a flaky pie crust. Good home cooking doesn't get any better.

Dan's Chicken Pot Pie


For the Filling

  • Chicken
  • Onion
  • Peas
  • Carrots
  • Green Beans
  • White Mushrooms
  • Cream of Mushroom
  • Milk
  • Garlic
  • Salt
  • Pepper
  • Sage
  • Thyme

For the Crust

  • 1 Batch of short crust pastry

To Bring it Together

Prepare the Filling: Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables, herbs, and chicken together until thoroughly mixed.

Finishing the Pies: Add the chicken and vegetable mixture into your prepared pie crusts or tins. Then top with a piece of pie crust, trim, and seal the edges of the crust. Cut slits in the top pie crust to allow steam to escape. Bake for 30-45 minutes until golden brown. Let stand 15-20 minutes before cutting and eating.

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