Monday, December 16, 2013

Chicken Pot Pie

4 tbsp butter
1/2 tsp minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
one 16oz bag frozen mixed veggies
3 cups cooked shredded chicken
1/4 cup flour
3 cups chicken broth
salt and pepper
4 oz cream cheese
2 pre-made pie crusts

1. Melt the butter in a large pan.
2. Add the garlic, onions, and celery. Cook for a few minutes until the onions are translucent. 
3. Add the cooked chicken.
4. Add the frozen veggies and cook for about 5 minutes.
5. Sprinkle the flour over the top and stir until well mixed.
6. Add the chicken broth. Stir for several minutes until the mixture starts to thicken. 
7. Once the mixture has thickened, add the salt and pepper.
8. Add the cream cheese (in small pieces). If it looks to thick, add some more chicken broth.
9. Roll out the pie crust and place it into a pie plate.
10. Pour the chicken mixture into the pie plate.
11. Cover with the second pie crust. Press the two crusts together and vent the top with four small slits.
12. Cover the edges of your crust with aluminum foil to prevent the edges from burning. 
13. Place the pie on a baking sheet and bake at 375 for 30 minutes.

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