Chicken Pot Pie
Chicken, fresh or frozen vegetables, and pie crust are all you need. Put it all together, and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
For the pie filling, dice up some leftover chicken, thaw mixed veggies, or steam your own and combine it with herbs and spices and a bit of flour. Fill the pie crust, add the top crust and crimp edges. Bake and serve.
Ingredients
1 Tablespoon of vegetable oil
1 egg
1 Tablespoon water
1 1/2-2 cups diced chicken, cooked (depends on size of pie plate)
5-6 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
1 small bell pepper, diced (your choice of colour)
6-8 mushrooms, sliced
1 or 2 teaspoons thyme or your favourite seasoning
1 cup fresh or frozen mixed vegetables
1 Tablespoon all-purpose flour
1-double pie crust
salt & pepper
Method
Add oil to the fry pan; heat. Sauté onions, garlic, pepper, mushrooms, and thyme until soft. Cool mixture.
In a large bowl, add the sautéed vegetables to the diced chicken, mixed vegetables, salt & pepper, and flour.
Mix ingredients well.
Add the mixture to the pie crust. Pat the ingredients evenly with a fork. Add the top crust and crimp edges. In a pattern, slit the top crust with a knife so that the steam can escape.
Whisk the egg with water. Brush the egg wash over the top crust before baking.
Bake at 350° F for 50-60 minutes. Test the inside with a fork for doneness. Lightly cover the pie with foil if it is becoming too brown. The crust should be golden brown.
Remove from the oven and let it rest for 10-15 minutes. Cut and serve with a green salad on the side.
Chicken, fresh or frozen vegetables, and pie crust are all you need. Put it all together, and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
For the pie filling, dice up some leftover chicken, thaw mixed veggies, or steam your own and combine it with herbs and spices and a bit of flour. Fill the pie crust, add the top crust and crimp edges. Bake and serve.
Ingredients
1 Tablespoon of vegetable oil
1 egg
1 Tablespoon water
1 1/2-2 cups diced chicken, cooked (depends on size of pie plate)
5-6 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
1 small bell pepper, diced (your choice of colour)
6-8 mushrooms, sliced
1 or 2 teaspoons thyme or your favourite seasoning
1 cup fresh or frozen mixed vegetables
1 Tablespoon all-purpose flour
1-double pie crust
salt & pepper
Method
Add oil to the fry pan; heat. Sauté onions, garlic, pepper, mushrooms, and thyme until soft. Cool mixture.
In a large bowl, add the sautéed vegetables to the diced chicken, mixed vegetables, salt & pepper, and flour.
Mix ingredients well.
Add the mixture to the pie crust. Pat the ingredients evenly with a fork. Add the top crust and crimp edges. In a pattern, slit the top crust with a knife so that the steam can escape.
Whisk the egg with water. Brush the egg wash over the top crust before baking.
Bake at 350° F for 50-60 minutes. Test the inside with a fork for doneness. Lightly cover the pie with foil if it is becoming too brown. The crust should be golden brown.
Remove from the oven and let it rest for 10-15 minutes. Cut and serve with a green salad on the side.
