Chicken Pot Pie
Comfort food, for sure! Chicken, fresh or frozen vegetables, and pie crust is all you need. Put it all together and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
Making the perfect pie crust is an art. Since I've rarely had a good experience with the making pie crust, I feel very fortunate to have a friend who makes flaky pie crust. Whenever I request a shell or two, they seem appear at my door. Lucky for me!
For the pie filling, dice up some leftover chicken, thaw mixed veggies, or steam up your own, mix it all together with some herbs and spices, and a bit of flour. Fill the pie crust, add the top crust and crimp edges. Bake and serve.
Ingredients
1 Tablespoon of vegetable oil
1 egg
1 Tablespoon water
1 1/2-2 cups diced chicken, cooked (depends on size of pie plate)
5-6 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
1 small bell pepper, diced (your choice of colour)
6-8 mushrooms, sliced
1 or 2 teaspoons thyme or your favourite seasoning
1 cup fresh or frozen mixed vegetables
1 Tablespoon all-purpose flour
1-double pie crust
salt & pepper
Method
Add oil to fry pan; heat. Sauté onions, garlic, pepper, mushrooms, thyme until soft. Cool mixture.
In a large bowl, add sautéed vegetables to the diced chicken, mixed vegetables, salt & pepper, flour.
Mix ingredients well.
Add the mixture to the shell of pie crust. Pat down ingredients evenly with a fork. Add the top crust and crimp edges. In a pattern, slit the top crust with a knife so that the steam can escape.
Whisk egg with water. Brush the egg wash over the top crust before baking.
Bake at 350° F for 50-60 minutes. Test the inside with a fork for doneness. Lightly cover the pie with foil if it is becoming too brown. The crust should be golden brown.
Remove from the oven and let the pie rest for 10-15 minutes. Cut & serve along with a green salad.
Comfort food, for sure! Chicken, fresh or frozen vegetables, and pie crust is all you need. Put it all together and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
Making the perfect pie crust is an art. Since I've rarely had a good experience with the making pie crust, I feel very fortunate to have a friend who makes flaky pie crust. Whenever I request a shell or two, they seem appear at my door. Lucky for me!
For the pie filling, dice up some leftover chicken, thaw mixed veggies, or steam up your own, mix it all together with some herbs and spices, and a bit of flour. Fill the pie crust, add the top crust and crimp edges. Bake and serve.
Ingredients
1 Tablespoon of vegetable oil
1 egg
1 Tablespoon water
1 1/2-2 cups diced chicken, cooked (depends on size of pie plate)
5-6 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
1 small bell pepper, diced (your choice of colour)
6-8 mushrooms, sliced
1 or 2 teaspoons thyme or your favourite seasoning
1 cup fresh or frozen mixed vegetables
1 Tablespoon all-purpose flour
1-double pie crust
salt & pepper
Method
Add oil to fry pan; heat. Sauté onions, garlic, pepper, mushrooms, thyme until soft. Cool mixture.
In a large bowl, add sautéed vegetables to the diced chicken, mixed vegetables, salt & pepper, flour.
Mix ingredients well.
Add the mixture to the shell of pie crust. Pat down ingredients evenly with a fork. Add the top crust and crimp edges. In a pattern, slit the top crust with a knife so that the steam can escape.
Whisk egg with water. Brush the egg wash over the top crust before baking.
Bake at 350° F for 50-60 minutes. Test the inside with a fork for doneness. Lightly cover the pie with foil if it is becoming too brown. The crust should be golden brown.
Remove from the oven and let the pie rest for 10-15 minutes. Cut & serve along with a green salad.
