Chicken Pot-Pie
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | oz | Onions , medium dice |
| 4.00 | oz | Celery , medium dice |
| 1.50 | lbs. | Chicken , cooked, pulled |
| 12.00 | oz | Peas and carrots mixture |
| 2.00 | T | Oil |
| 1.50 | t. | Thyme |
| 1.00 | t. | Rosemary |
| 40.00 | oz | LEGOUT ® Cream Soup Base 6 x 28 OZ , prepared |
| 3.00 | oz | Knorr® Professional Liquid Concentrated Chicken Flavor Base 4 x 32 OZ , unprepared (concentrated) |
| 0.50 | t. | Pepper |
| *As needed, prepared pie crust – recipe follows | ||
| *Pie Crust | ||
| 1.00 | tsp | Salt |
| 1.50 | lbs. | Flour |
| 1.00 | lb | Butter or Shortening |
| 8.00 | oz | Ice Water |
Preparation
1. Sauté onions and celery in oil until tender and translucent.
2. Combine all ingredients except pie crust and mix well.
3. Portion into individual casserole dishes.
4. Wet rim of dishes with water or light egg wash.
5. Cover with pie crust and vent.
6. Bake at 350°F until crust is brown and internal temperature has reached 165°F.
Pie Crust
1. Combine salt and flour and mix well.
2. Cut butter or shortening into flour to the size of a pea.
3. Add water and mix until dough comes together. Do not overmix.
4. Wrap tightly and let rest 30 minutes.
5. Roll on floured surface and use as desired.
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