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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is good on those cold nights when you want to cuddle up with a good book. Ingredients:
3 prepared pie crusts |
1 egg |
4 chicken breasts |
1 teaspoon seasoning salt |
1 teaspoon pepper |
2 tablespoons oil |
1/3 cup butter |
2/3 cup flour |
1 quart heavy cream |
1/4 cup chicken base |
1 tablespoon minced garlic clove |
1/2 cup celery |
1/2 small onion |
2 cups mixed vegetables |
1/8 teaspoon nutmeg (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Filling: Season chicken with season salt and pepper. Heat oil in a large skillet on med-high heat. Add chicken and cook approx 15min on each side or until cooked through. Remove chicken and dice into small pieces. In a large pan, melt butter, slowly add flour, stir until it has the consistancy of peanut butter. Slowly add the heavy cream, keep stirring. Add chicken base, garlic, and minced onions stir until thickened. Add mixed veggies, diced chicken, and nutmeg. Remove from heat and fill each bowl to the top.
3. Crust: cut each pie crust into 1 inch strips 8 inches long (or as desired to fit your pie molds). Weave strips into a lattice over your pot pie. Brush with beaten egg and Bake for 10-15 minute You can also cut out the pie crusts in a round circle 1/2 in bigger than you pot pie molds, place on top of pot pie, brush with beaten egg and bake 10-15min.
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