Chicken Pot Pie (from Purdue)
Preheat oven to 425 degrees fahrenheit. Saute until golden on all sides:
3-4 boneless chicken breasts cut into bite-sized pieces
2 T oil
Set chicken aside. Add:
1 T oil
3 T flour
and cook for 2-3 minutes until golden brown. Add:
15 oz. chicken broth
1 t Dijon mustard
Cook 1-2 minutes until sauce is smooth and thickened. Season with:
Salt & pepper
Stir in:
10 oz. frozen baby carrots, thawed
10 oz. frozen baby peas with pearl onions, thawed
Press into a pie plate:
1 pie crust
Add chicken and vegetables. Top with:
2nd pie crust
Seal the edges by pressing together. Make slits in the top crust to allow steam to escape.
Place on lower rack and bake 10 minutes. Reduce heat to 350 and bake another 30 minutes until
crust is golden brown. Allow to stand for 10-15 minutes before serving.
This page is copyright 2006, Laura Giletti
Last revised: May 2006