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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another cooking class recipe. The addition of zucchini, bacon and italian seasoning give this pot pie a different twist. This is so flavoraful. If you want to, try this dish over pasta instead of in pie crusts. The ingredient amounts for bacon and mushrooms are estimates. Ingredients:
2/3 cup butter |
2/3 cup flour |
1 small onion, chopped |
1/2 teaspoon pepper |
1 teaspoon salt |
1 cup milk |
3 cups chicken broth |
3 -4 cups cooked chicken, chopped |
1 (12 ounce) package bacon, cooked and crumbled |
10 ounces peas and carrots, thawed |
1 cup zucchini, sliced thin |
1 (8 ounce) package mushrooms, sliced (optional) |
4 deep dish pie shells, thawed |
2 teaspoons italian seasoning (or a combo of basil, oregano, garlic, sage and maybe thyme) |
2 cups grated cheddar cheese |
parmesan cheese (optional) |
Directions:
1. Melt butter over low heat and add the flour. Cook and stir briefly and blend in the chopped onion, salt and pepper. Cook until bubbly.
2. Stir in the chicken broth and milk. Continue stirring constantly until the sauce is of medium texture (about 2-3 minutes).
3. Stir in the chicken, bacon, vegetables and Italian Seasoning.
4. Pour in the bottom of two pie crusts and top with cheeses.
5. Place the top crusts over the top. Pinch the sides and slit the tops.
6. Bake at 425 degrees for 30-35 minutes.
7. Cool 5 minutes before serving.
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