Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 13 cups Butter; 13 cups Chopped Onion; 13 cups Flour; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1- 3/4 cup Chicken Broth; 1/2 cups Heavy Cream Or Milk; 2- 1/2 cups Cooked Chicken Chopped Into Cubes; 2 cups Mixed Vegetables (I Use Peas, Carrots, And Celery); 1 box Pre Made Pie Crust (14 Oz Box - Or Enough Crust For Two 9 Inch Pies); 1 whole Egg Plus 2 Tablespoons Of Water For Egg Wash

11 ingredients

13 steps

Ingredients

13 cups Butter
13 cups Chopped Onion
13 cups Flour
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1- 3/4 cup Chicken Broth
1/2 cups Heavy Cream Or Milk
2- 1/2 cups Cooked Chicken Chopped Into Cubes
2 cups Mixed Vegetables (I Use Peas, Carrots, And Celery)
1 box Pre Made Pie Crust (14 Oz Box - Or Enough Crust For Two 9 Inch Pies)
1 whole Egg Plus 2 Tablespoons Of Water For Egg Wash

Directions

1

Preheat oven to 425F.
2

Prepare pie crust as directed on the package for a filled pie.
3

In a large saucepan melt the butter over medium heat, add the onion and cook for 2 minutes.
4

Stir in flour, salt, and pepper.
5

Gradually stir in the broth and cream, stirring until bubbling and thickened.
6

Stir in chicken and veggies and remove from heat.
7

Spoon into the pie plate that has the bottom crust in place.
8

Top with second crust, seal edges and flute and cut slits into the top.
9

Brush the top with egg wash (the egg mixed with water) and sprinkle with a dash of salt.
10

Bake 30 to 40 minutes until golden brown.
11

During the last 15 minutes cover the edges of the crust with some aluminum foil so they dont get too brown.
12

Let cool for 5 to 8 minutes and serve.
13

* If using frozen vegetables make sure you bring them to room temperature before you start cooking, you can easily put them into a bowl with hot water to quickly warm them before using.