Double Crust Chicken Pot Pie
Source of Recipe
Internet
List of Ingredients
4-6 boneless chicken breasts, cut into 1 inch pieces
1 med. onion, chopped
2 T. butter, melted
2 stalks celery, chopped
2 carrots, peeled and sliced
2 cups peeled, chopped potato
1 cup chicken broth
1/4 cup dry white wine
1/2 t. dried parsley flakes
1/4 t. pepper
1 bay leaf
2 T. cornstarch
2 T. water
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/4 cup sour cream
(recipe calls for english peas and mushrooms, but I leave those out)
Recipe
Cook chicken and onion in butter until chicken is browned. Stir in celery and next 7 ingredients. Bring to a boil, cover and simmer 15 minutes or until tender. Discard bay leaf.
Combine cornstarch and water and add to chicken mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.
I use a deep pie plate and brown the bottom crust a little first. Then pour in the filling and top with remaining crust and cut some slits in the top, crimp the edges.
Combine 1 egg yolk and 1 T. milk and brush on top. Bake at 400 for 35 minutes or until golden. Shield with foil at the end if needed.
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