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Chicken Pot Pie

Well, this one won’t be for Rob, but sometimes I need to make something for just little man and myself. Or something that has leftovers. So Chicken Pot Pie!

Ingredients:

  • 1 lb Boneless Skinless Chicken Thighs, cubed
  • 2 Carrots, sliced
  • 2 Celery stalks, sliced
  • 3/4 cup Frozen Peas
  • 3/4 cup Frozen Corn
  • 1/2 Onion, finely chopped
  • 6 TBSP Butter
  • 1/3 cup Flour
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Poultry Seasoning
  • 32 oz Chicken Broth (split off 2 1/4 cup and set aside)
  • 1 cup Milk
  • 9 in round Pie Crusts (top and bottom)
  • 1 Egg white

Instructions:

Preheat the oven to 375 F.

  1. In a large pan, combine Chicken, Carrots, Celery, Peas, and Corn.
  2. Cover with Chicken broth (add a little water if needed to cover fully), and bring to a boil for 15 minutes. Drain and set aside.
  3. In the same pan, melt butter, then saute onions until translucent.
  4. Add in the Flour and Spices, then slowly stir in the reserved (2 1/4 cup) Chicken Broth, and Milk
  5. Heat sauce until thickened.
  6. Meanwhile, Place the bottom pie crust in pie pan, and brush with egg white. Place in the preheated oven for 6 minutes
  7. Pour the Chicken and Vegetable mixture into the Sauce mixture and mix together
  8. Pour the entire mixture into your pre-warmed pie pan.
  9. Cover with the top pie crust and cut several slits in the top. Brush the top with egg whites.
  10. Bake in the oven for 40-45 minutes, until the top is golden, and the mixture is bubbly .
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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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