9h • Recipes
Chicken pot pie
This was so good. I looked at various recipes then made it my way.
Here is my recipe.
2- 9 inch pie crusts (top and bottom)
See my easy piecrust recipe
1lbs chicken breast (shreaded)
4 T butter
1 T olive oil
2 carrots diced
2 stalks celery diced
1 onion diced
1 potato diced
2 1/2 C chicken broth (left from Tamales)
1 t fresh Thyme (I am overwintering on my counter)
1/2 C frozen peas
6 T flour
Salt (to taste)
Pepper (to taste)
1 egg
Directions:
I cooked 3 small frozen chicken breasts about 1 lb. Next time I’ll use the air fryer.
Cooked to 160 degrees
Cool and shred
In a 11 inch pan
Melt butter and 1 T olive oil on Medium High
Add onions, celery, and carrots. Sauté 5 minutes till onions translucent
Add potatoes
Add flour and cook 3-4 minutes
Add 1/2 of the broth and cook 3-4 minutes. Add remaining broth.
Add Thyme and salt and pepper.
Cook till it boils then reduce to simmer.
Add chicken.
Cook till 5 minutes.
Preheat oven to 450
Place a pie crust in the bottom on a deep dish 9 inch pan. (Next time i am going to use my cast iron skillet)
Add filling
Place top crust on.
Pinch crust together to seal then fold under and crimp.
Cut slits in top
Brush top with egg
Place on cookie sheet for possible overflow
Place on lower rack and cook 30 minutes
Rotate and cook at 350 for another 30 minutes.
Look for it to be steaming and bubbling to make sure it’s done. I used a thermometer and tested the center and it was 165 degrees.
Cool for 15 minutes.
Enjoy.
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Chicken pot pie
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