Easy Chicken Pie

CHICKEN POT PIE

CHICKEN POT PIE
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COOKING: THIS IS COOKED ON A STOVE TOP AND THEN PLACED IN AN OVEN
PREHEAT OVEN : 425 degrees
ORIGINAL SOURCE:
– INGREDIENTS –
2 cups diced peeled potatoes – (PREP)
1-3/4 cups sliced carrots – (PREP)
2 tbsp vegetable oil
2lbs skinless/boneless chicken, cubed – (PREP)
1 cup butter, cubed – (PREP)
2/3 cup chopped onion – (PREP)
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry

Once (PREP) Work Marked Above Complete
Time to Cook!

xxxxxxx UNIT 1 – POTATOES / CARROTS xxxxxxxx
In large pot bring water to boil
Add: 2 cups diced peeled potatoes
Add: 1-3/4 cups sliced carrots
Boil for 8-10 min. or until tender/crisp
Drain, set aside

xxxxxxx UNIT 2 – CHICKEN xxxxxxxx
In frying large pan/wok Over Medium/High heat
Add: 2 tbsp of vegetable oil
Add: 2lbs skinless/boneless chicken, cubed
Add: pinch of salt
Cook until not pink and juices run clear
Set aside once cooked

xxxxxxxx UNIT 3– FILLING / COMBINE xxxxxxxx
In frying large pan/wok Over Medium/High heat
Add: 1 cup butter, cubed
Add: 2/3 cup chopped onion
Cook until onion tender
Add:1 cup all-purpose flour
Add: 1-3/4 teaspoons salt
Add: 1 teaspoon dried thyme
Add: 3/4 teaspoon pepper
Stir and mix well

Add: 3 cups chicken broth
Add: 1-1/2 cups milk
Bring to a boil, stir constantly
Cook for 2 minutes, stir constantly
Add: 1 cup frozen peas
Add: 1 cup frozen corn
Add: UNIT 1 – Potatoes/Carrots
Add: UNIT 2 – Chicken
stir, then remove from heat

xxxxxxxx UNIT 4 – CREATE 2 PIES / BAKE xxxxxxxx
Preheat oven to 425
Unroll a pastry sheet into each of two 9-in. pie plates
Trim crust even with rims
Add: UNIT -3 FILLING, pour evenly between both pies
Unroll remaining pastries; place 1 over filling of each pie.
Trim, seal and flute edges.
Cut slits in tops.
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