Chicken Pot Pie
October 5, 2011 § 1 Comment
I bought a mini pie mold from Sur La Table the other day and have been waiting for the weather to cool down a little bit more to make some savory pies.
As I left work this evening and felt the weather drastically cooler, I decided to bake some chicken pot pies for dinner.
For the pie crust, I used the recipe mentioned here.
For the filling:
1 cup of boneless chicken breast, cubed
1/5 cup diced carrots
1/5 cup diced celery
1/5 cup corn kernels
1/5 cup green peas
1/3 cup butter
1/3 cup all purpose flour
1 1/5 cups chicken broth
2/3 cup milk
1. Combine chicken, carrots, peas, corn, celery in saucepan. Add enough water to cover ingredients and bring to boil. Drain.
2. Combine butter, flour, milk, and chicken broth in another saucepan and let the mixture simmer. Add salt and pepper to your desire.
3. Distribute chicken mixture into pie molds and top with creamy sauce. Cover with top pie crust and make sure to seal edges well. Brush with egg wash to help seal, if necessary.
4. Bake 25-30 minutes, or until crust is golden brown.