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PrintChicken Pot Pie
Chicken Pot Pie is the ultimate in comfort food. Easy to pack with vegetables, its creamy sauce brings out the best of all the flavours.
Chicken Pot Pie
2 - 3 cups
chicken, cooked, diced
500 - 750 mL
1/2 cup
celery, diced
125 mL
1
onion, medium, chopped
1
1
potatoes, small, diced
1
1
carrot(s), small, finely chopped
1
1/2 cup
frozen peas, (optional garnish)
125 mL
1/4 tsp
poultry seasoning
1.25 mL
1/4 tsp
sage, dried
1.25 mL
1 square
chicken bouillon powder
1 square
1 can
condensed cream of mushroom soup, undiluted
250 mL
or
2 cups
leftover chicken gravy
500 mL
2
pie shells, frozen
2
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
15 min
Chicken Pot Pie
1
Prepare chicken broth using chicken bouillon cube as directed on package.
2
Add onion, potato, carrot, poultry seasoning and sage to chicken broth. Simmer until vegetables are tender crisp.
3
Add gravy or soup and chicken pieces. About ½ cup frozen peas can be added now if you wish.
4
Pour into unbaked pie shell and top with another crust. Bake at 350ºF (180ºC) for about 30 minutes.
Notes: Puff pastry can be used for the top also.
This recipe freezes well can also be made into small pies.
This recipe freezes well can also be made into small pies.
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