Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 tablespoons butter; 12 cup diced onion; 1 cup diced celery; 1 cup carrot, sliced; 1 cup sliced mushrooms; 1 cup frozen potato, cubed; 13 cup all-purpose flour; 1 (14 1/2 ounce) can low sodium chicken broth; 1 14 cups 2% low-fat milk; 1 dash lemon juice; 13 cup chopped fresh parsley or 1 tablespoon dried parsley; 14 teaspoon dried thyme; 34 teaspoon salt; 12 teaspoon fresh coarse ground black pepper; 1 cup frozen peas; 3 cups chopped cooked chicken; 0.5 (15 ounce) package refrigerated pie dough; 1 egg yolk; 1 tablespoon water

19 ingredients

11 steps

Ingredients

4 tablespoons butter
12 cup diced onion
1 cup diced celery
1 cup carrot, sliced
1 cup sliced mushrooms
1 cup frozen potato, cubed
13 cup all-purpose flour
1 (14 1/2 ounce) can low sodium chicken broth
1 14 cups 2% low-fat milk
1 dash lemon juice
13 cup chopped fresh parsley or 1 tablespoon dried parsley
14 teaspoon dried thyme
34 teaspoon salt
12 teaspoon fresh coarse ground black pepper
1 cup frozen peas
3 cups chopped cooked chicken
0.5 (15 ounce) package refrigerated pie dough
1 egg yolk
1 tablespoon water

Directions

1

Preheat the oven to 375F In a large nonstick skillet, melt butter over medium-high heat.
2

Add onion, celery and mushrooms; saute 6 minutes.
3

Sprinkle with flour; cook and stir 1 minute.
4

Add broth, lemon juice and milk; increase heat, cook, stirring often, until mixture comes to a boil.
5

Reduce heat and simmer 2 minutes, stirring constantly.
6

Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken.
7

Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
8

On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish.
9

Place over top of filling; fold edges under to make a hem and press down with fork.
10

Cut vents on top and brush with glaze.
11

Bake 40 minutes or until golden brown.