Double Crust Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
6 skinned, boned chicken breast halves cut into 1 inch pieces |
1 medium onion chopped |
2 tablespoon(s) butter melted |
1 cup(s) celery chopped |
1 1/2 cup(s) frozen peas and carrots thawed |
1 cup(s) peeled potato chopped |
1 cup(s) chicken broth |
1/4 cup(s) dry white wine |
1/2 teaspoon(s) dried parsley flakes |
1/4 teaspoon(s) pepper |
1 bay leaf |
2 tablespoon(s) cornstarch |
2 tablespoon(s) water |
10 3/4 ounce(s) cream of mushroom, undiluted |
1 cup(s) cheddar cheese shredded |
1/4 cup(s) sour cream |
2 ready made pie pastry |
1 egg yolk |
1 tablespoon(s) milk |
Directions:
1. -Cook chicken and onion in butter in a large skillet over med high heat, stirring constantly, until chicken in browned and onion is tender.
2. -Stir in celery and next 7 ingredients. Bring to a boil, cover, reduce heat and simmer 15 min. Discard bay leaf.
3. -Combine cornstarch and 2 tbsp water stirring until smooth, add to chicken mixture. Bring to a boil over med heat stirring constantly.
4. -Remove from heat, mix soup, cheese and sour cream in a large bowl, fold into chicken mixture
5. -Fit pastry in ungreased 9 inch pie pan. Spoon 1/2 chicken mixture into pastry. Repeat for 2nd pie or freeze filling for another time.
6. -Cover with 2nd crust, seal edges, cut slits to vent.
7. -Combine egg yolk and milk, brush over pastry.
8. -Bake at 40 for 35 min.
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