This is amazing.
Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup
Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.
Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup
Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.
Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup
Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.
Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup
Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.
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