Saturday, May 14, 2011

Chicken Pot Pie

Chicken Pot Pie

2 boneless skinless chicken breasts, covered in salt, pepper, rosemary, thyme and a little olive oil. Bake at 350 till cooked.
1 store bought double pie crust
2 cups frozen mixed veggies
2 onions, chopped
1 T minced garlic
1 tsp rosemary
1 tsp thyme
3-4 cups milk (didnt measure)
4 T butter
4 T flour
salt and pepper
1 egg beaten

- Bake chicken and cut into bite size pieces. Set aside
- Saute onions in butter till browned. Add seasonings
- Stir in garlic and cook 2-3 minutes over low heat
- Stir in flour and cook 4-5 minutes over low heat
- Pour in milk and turn heat to medium. Cook till thickened, stirring often
- Add mixed veggies and chicken. Adjust salt and pepper to taste
- Pour into pie crust.
- Cover top in egg wash, salt and pepper.
- Bake at 350 till browned.

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