Recipes Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 1 package refrigerated pie crusts (2 crusts)
- 1/3 cup Cal & Gary's butter
- salt and pepper
- 1/3 cup chopped onion
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 3/4 cup chicken broth
- 2 cups 1-inch cubed chicken fillets (pre-cooked)
- 1/3 cup Founders & Farmers frozen peas
- 1/3 cup carrots (cut into 1 inch pieces)
- 1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
- 1/2 cup heavy cream
How to make it
- Pre-heat oven to 425 °F.
- Cook cubed chicken in oven at 425° in roasting pan for 15 minutes. (let cool)
- In a sauce pot add ⅓ cup butter and melt over medium heat, add onion, carrot, and potato and cook until tender (about 5 minutes).
- Stir in flour and season with a pinch of salt and pepper.
- Gradually stir in broth and milk, cooking and stirring until thickened.
- Stir in chicken and frozen peas. Remove from heat.
- **Roll out two equal size pie crusts to about ¼” to ½” with some flour to a circular shape. **
- Spoon chicken mixture into crust lined pie plate.
- Top with second crust, and seal and flute edges. Cut slits in the top of your pie crust.
- Bake for 30-40 minutes or until golden brown.
Ingredients
- 1 package refrigerated pie crusts (2 crusts)
- 1/3 cup Cal & Gary's butter
- salt and pepper
- 1/3 cup chopped onion
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 3/4 cup chicken broth
- 2 cups 1-inch cubed chicken fillets (pre-cooked)
- 1/3 cup Founders & Farmers frozen peas
- 1/3 cup carrots (cut into 1 inch pieces)
- 1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
- 1/2 cup heavy cream
