Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 6 c. chicken stock; 2 c. water; 2 1/4 lb. boneless, skinless chicken; 3 potatoes, peeled and cut into 1-inch squares; 6 large carrots, peeled, cut in 1/2-inch slices; 2 c. broccoli florets; 6 Tbsp. butter; 1 large onion, chopped; 6 Tbsp. flour; 2 c. milk; 1/4 tsp. dried thyme; 2 (15 oz.) pie crusts; 1 egg, beaten

13 ingredients

14 steps

Ingredients

6 c. chicken stock
2 c. water
2 1/4 lb. boneless, skinless chicken
3 potatoes, peeled and cut into 1-inch squares
6 large carrots, peeled, cut in 1/2-inch slices
2 c. broccoli florets
6 Tbsp. butter
1 large onion, chopped
6 Tbsp. flour
2 c. milk
1/4 tsp. dried thyme
2 (15 oz.) pie crusts
1 egg, beaten

Directions

1

Bring stock to boil with water; add chicken cut into chunks, simmer 10 minutes, remove chicken.
2

Add potatoes, simmer 10 minutes; remove.
3

Add carrots, simmer 15 minutes; remove.
4

Add broccoli, simmer 3 minutes; remove.
5

Boil stock mixture to 2 cups. Melt butter in saucepan.
6

Add onion and saute 8 minutes.
7

Add flour; stir until golden (2 minutes).
8

Whisk in stock mixture. Mix in milk and thyme, cook until thick, 10 minutes.
9

Add chicken and veggies.
10

Season with salt and pepper.
11

Preheat oven to 425°. Line 2 (9-inch) glass dishes with crust.
12

Bake 10 minutes.
13

Fill crusts with filling and add top crust, brushed with egg.
14

Bake 25 minutes.