Monday, March 28, 2011

Chicken Pot Pie


Pillsbury refrigerated pie crust (should sit out for 15 minutes)

1 large potato, peeled & diced

4 carrots, finely diced

2 celery stalks, finely diced

1 small yellow onion, diced

3 cloves garlic, minced

1 TBSP butter

1 -14 oz can reduced sodium chicken broth

2 TBSP all-purpose flour

1/2 cup milk

2 cups cubed cooked chicken

1/2 cup frozen peas

1/2 cup frozen corn

1/2 tsp salt

1/2 tsp dried tarragon

1/2 tsp pepper


1. In a large saucepan, saute potatoes, carrots, celery, onion, and garlic in butter for about 5 or 6 minutes. Add broth, cover and cook until vegetables are tender, about 10 minutes.

2. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.

3. Fit crust onto a pie tin. Pour hot filling into crust. Place the second crust on top; crimp edges. Cut slits in top of crust.

4. Bake at 350 for 35-45 minutes or until crust is light golden brown. Serves 6.

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