Chicken Pot Pies
It's good. The diced baby reds make it real good. Make it, eat it, love it. This is what Walters family cooking is all about right here. Good food, good times together. Pot pie baby!
Ingredients:
2 ready to bake 9" pie crusts from the freezer section, thawed
3 boneless skinless chicken breasts
3 medium sized red potatoes, pealed and diced
1/2 sweet onion diced
2 tablespoons butter
4 cups chicken stock
1/3 cup half & half (use cream if you want it even richer)
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| Waylon is a Pot Pie kind of dog! |
2 cups frozen carrots & peas mix
1 cup frozen corn
salt & pepper
Preparation:
Preheat oven to 350.
Season chicken breasts with salt and pepper.
Spray a baking sheet with cooking spray and place chicken on pan.
Bake 20-25 minutes until cooked through depending on thickness.
Remove and let cool.
Once cool, dice into cubes and measure out about 2-2 1/2 cups.
Preheat oven to 375 for pies.
Add 3 1/2 cups chicken stock to a pot and bring to a boil.
Once boiling, add potatoes and cook for 8 minutes.
Drain potatoes reserving stock.
Add butter to the pot and saute diced onions for about 3 minutes.
Return reserved potato cooking chicken broth.
In a separate bowl mix 1/2 cup flour with 1/2 cup chicken stock and add to the pot as well.
Stir in potatoes, half & half, diced chicken, frozen peas, carrots, and corn and mix well.
Stir and see if you need more half & half or chicken broth for moisture. This really depends how thick you want the filling of the pot pie to be.
Let mixture simmer for 10-15 minutes testing to make sure the potatoes are softened.
Pour filling evenly into two glass pie dishes that have been sprayed with cooking spray.
Place pie shells over pie dishes and crimp edges with your fingers around the edges.
Brush pie crust lightly with milk.
Bake for about 40 minutes at 375 until browned and bubbly checking occasionally to make sure crust is not burning. Cover crust with foil if needed.
Remove from oven and let cool for 10 minutes.
