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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. CHICKEN PIE FILLING
2. /3 cup butter
3. /3 cup all-purpose flour
4. /2 cups chicken broth
5. /2 cups milk
6. /2 teaspoons Creole seasoning
7. tablespoons butter
8. large sweet onion, diced
9. (8-oz.) package sliced fresh mushrooms
10. cups shredded cooked chicken
11. cups frozen cubed hash browns
12. cup matchstick carrots
13. cup frozen small sweet peas
14. /3 cup chopped fresh parsley
15. PASTRY CRUST
16. (14.1-oz.) package refrigerated pie crusts
17. egg white
18. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large
19. saucepan over medium heat; add all-purpose flour, and cook, whisking constantly,
20. minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6
21. to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole
22. seasoning.
23. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add
24. onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next
25. ingredients, and sauce.
26. Prepare Crust: Place 1 pie crust in a lightly greased 10-inch cast-iron
27. skillet. Spoon chicken mixture over pie crust, and top with remaining pie crust.
28. Whisk egg white until foamy; brush top of pie crust with egg white. Cut 4
29. to 5 slits in top of pie for steam to escape.
30. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and
31. bubbly.
32. TRY THIS TWIST!
33. Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit pie crusts and egg
34. white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through
35. Step 2. Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2
36. cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising
37. flour with a pastry blender or fork until crumbly and mixture resembles small
38. peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped
39. cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring
40. just until dry ingredients are moistened. Turn dough out onto a lightly floured
41. surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch
42. thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken
43. Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on
44. top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are
45. golden brown and chicken mixture
46. is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
47. Hands-on time: 50 min.; Total time: 1 hr., 30 min.
48. Southern Living
49. JANUARY 2012
50. ~*Piper*~
51. /group/Seasonal-Recipes/
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