AuthorSteve Nubie
Here’s a great way to use some leftover chicken. All you need are some vegetables and some other simple ingredients in a pie crust and you’ll never buy a pot pie again.
Sauté the carrots, onions and celery in the butter until the onions are translucent.
Stir in the flour and blend into the butter and vegetable mix.
Add the chicken broth and milk and simmer until the sauce thickens.
Season with salt and pepper and celery seed and add the chicken and peas. Stir and remove from heat.
Preheat oven to 375° F./190° C
Coat a 9-inch square baking pan or 9-inch pie pan with butter.
Put the first dough sheet into the pan and poke bottom with a fork.
Add the chicken mixture to the pan and top with another sheet of pie dough. Crimp the edges with a fork and trim the excess with a knife.
Mix one egg yolk with a tablespoon of water and glaze and then poke holes in top with a fork.
Bake at 375° F./190° C. for 45 minutes. Let rest 15 minutes and serve.
Ingredients
Directions
Sauté the carrots, onions and celery in the butter until the onions are translucent.
Stir in the flour and blend into the butter and vegetable mix.
Add the chicken broth and milk and simmer until the sauce thickens.
Season with salt and pepper and celery seed and add the chicken and peas. Stir and remove from heat.
Preheat oven to 375° F./190° C
Coat a 9-inch square baking pan or 9-inch pie pan with butter.
Put the first dough sheet into the pan and poke bottom with a fork.
Add the chicken mixture to the pan and top with another sheet of pie dough. Crimp the edges with a fork and trim the excess with a knife.
Mix one egg yolk with a tablespoon of water and glaze and then poke holes in top with a fork.
Bake at 375° F./190° C. for 45 minutes. Let rest 15 minutes and serve.
