Chicken Pot Pie
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- 9" pie crust
- split chicken breast, cooked and chopped
- 2 c
- chicken broth (can use 1-14.5 can chicken broth)
- 1/4 c
- small potatoes
- small onion, diced
- large stalk celery, diced
- 1/4 tsp
- minced garlic
- 2 Tbsp
- vegetable oil
- 1 c
- frozen mixed vegetables
- 2 1/6 Tbsp
- 1 1/6 Tbsp
- corn starch
- 1/2 tsp
- poultry seasoning
- salt and pepper to taste
1Peel and cut potatoes into bite-sized pieces. Boil until just tender. Drain.
2At the same time, sauté onion, celery and garlic in oil for 5 to 8 minutes. Add frozen vegetables and cook another 5 to 8 minutes.
3Mix flour and cornstarch in a bowl. Add about 1/2 cup of chicken broth and stir until smooth.
4Add rest of chicken broth and milk to vegetables and heat to boiling.
5Stir in flour/cornstarch mix and stir until thickened.
6Once thick, add potatoes and chopped chicken.
7Add poultry seasoning and salt and pepper to taste.
8Turn into a 2 qt. round casserole dish. Cover with pie crust and brush with a little milk for browning.
9Bake at 350 degrees for about an hour or until pie shell is cooked and golden brown.