Chicken Pot Pie
Ingredients
1/2 lb chicken, cubed2 tbsp butter
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/4 medium onion
1 tsp garlic powder
1 tsp flour (soupy version)
3 cup chicken stock
1 cup heavy cream
1/2 lb frozen carrot-corn-pea
2 tsp dried parsley
1 egg
Instructions
11" deep pie dish.12 oz (1 portion) pie crust for base.
10 oz pie crust for top - 2 oz leftover.
Melt butter and let cool for crust.
1. Season chicken, brown in butter. Let cool.
2. Sautee onion in butter, 5 min.
3. Add garlic, salt, pepper.
4. Dust flour.
5. Add stock, simmer till thicken.
6. Add milk/heavy cream, simmer till thicken.
7. Add veggies.
8. Add chicken.
9. Remove from heat. Add parsley. Let cool.
Preheat oven 400F.
10. Make crust base.
11. Make and roll out crust top.
12. Pour soup in. Cover with top.
13. Cut 4 slits to vent.
14. Brush with egg wash.
15. Foil edges.
16. Bake 400F 35 min.
17. Cool down to serve.