Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 3 whole Cooked Chicken Breasts, Shredded; 3 Tablespoons Olive Oil; 3 Tablespoons Flour; 1/2 cups Diced Carrots; 1 cup Frozen Peas; 1 package Pie Crust (2 Crusts Per Package); 1 Tablespoon Fresh Diced Thyme; 1 Tablespoon Chicken Grill Seasonings; 2 cloves Garlic, Minced; 1 teaspoon Parsley Flakes; 2 cups Chicken Stock; 3 Tablespoons Butter; 1 whole Onion, Chopped; 1/2 cups Diced Celery; 1 cup Frozen Corn; 1 Tablespoon Fresh Diced Rosemary; 1 teaspoon Ground Sage; 1/2 teaspoons Cayenne Pepper; 1 cup Potatoes, Cubed

19 ingredients

18 steps

Ingredients

3 whole Cooked Chicken Breasts, Shredded
3 Tablespoons Olive Oil
3 Tablespoons Flour
1/2 cups Diced Carrots
1 cup Frozen Peas
1 package Pie Crust (2 Crusts Per Package)
1 Tablespoon Fresh Diced Thyme
1 Tablespoon Chicken Grill Seasonings
2 cloves Garlic, Minced
1 teaspoon Parsley Flakes
2 cups Chicken Stock
3 Tablespoons Butter
1 whole Onion, Chopped
1/2 cups Diced Celery
1 cup Frozen Corn
1 Tablespoon Fresh Diced Rosemary
1 teaspoon Ground Sage
1/2 teaspoons Cayenne Pepper
1 cup Potatoes, Cubed

Directions

1

Preheat oven to 400F.
2

Boil potatoes for 15 minutes.
3

Set aside.
4

Add oil and butter to large sauce pan over medium heat.
5

Saute onions, carrots and celery until onions are soft.
6

Add garlic, spices and herbs.
7

Stir in flour to thicken.
8

Stir in chicken stock and bring up to a boil.
9

Simmer for 5 minutes.
10

Add half-and-half.
11

Simmer to thicken.
12

Add chicken, peas, corn and potatoes and heat thoroughly.
13

Add salt and pepper to taste.
14

Line pie dish with pie crust and fill with mixture (youll probably have enough mixture for 2 pies).
15

Top with another crust, pinching and sealing the edges.
16

Cut slits into crust.
17

Brush egg wash on crust.
18

Bake 25-35 minutes.