Chicken Pot Pie IX
I am including some procedural modifications here that I personally find it easier. I convert to 12 servings(4 adults + 1 child). This gives us a portion or two leftover! Use a 13x9pan.
First, dice then cook the chicken separately in chicken broth(broth and milk amount needs to be doubled or its too thick). At the same time, dice then boil a potato in water. Use one large or 1.5 medium sized. When the chicken is just done, be sure to reserve the broth! Set the cooled chicken aside. Drain the potato and set aside.
Measure the broth and milk and hold at the ready.
Saute the onion and celery together until tender. While the veggies are cooking, measure your seasonings - I add 1/2 tsp of italian seasonings and omit the celery seed. Set aside.
Lower the heat to medium and add the flour to the veggies and cook until just incorporated, then immediately add the broth and milk, stirring until thickened. Turn off the heat.
Add a frozen bag of peas&carrots, the seasonings, chicken, and potato. Stir gently to blend. Pour the ingredients into a 13x9 pan sprayed with non-stick spray and top with ready-made pie crust, cut to fit the pan. Poke a few air holes, brush with an egg white, and bake 30 mins or so. Amazing!
1 user found this review helpful
Dec. 22, 2012