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Chicken Vegetable Pot Pie

Love.Food's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Non stick spray coating 1 Tablespoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned evaporated skim milk 12 Ounce (1 Can)
  All purpose flour 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Dried sage/Marjoram/thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Frozen carrots and peas/Peas 10 Ounce (1 Package)
  Chopped cooked chicken/Turkey 1 1⁄2 Cup (24 tbs)
Directions

Prepare the pastry as directed and form dough into a ball.
On a lightly floured surface, flatten dough with hands.
Roll pastry to a 13 x 8 1/2-inch rectangle.
Use a small cookie or canape cutter to make several cutouts in pastry; reserve pieces.
Cover pastry and set aside.
Spray a cold medium saucepan with non-stick coating.
Add the mushrooms and onion.
Cook and stir over medium heat about 4 minutes or till the onion is tender but not brown.
Meanwhile, reserve 1 tablespoon of the milk.
Set aside.
In a small mixing bowl gradually stir the remaining milk into the flour till smooth.
Stir into vegetable mixture in the saucepan.
Stir in the water; bouillon granules; sage, marjoram, or thyme and pepper.
Cook and stir till thickened and bubbly.
Stir in the frozen peas and carrots or peas and chicken or turkey.
Transfer mixture to an 12 x 7 1/2 x 2-inch baking dish.
Place pastry over chicken mixture.
Fold under edges.
Crimp edges of pastry with a fork.
Brush pastry with reserved milk.
Add pastry cutouts and brush them with milk.
Bake in a 375° oven for 30 minutes or till the chicken mixture is heated through and the pastry is golden brown.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

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