Nanny's Chicken Pot Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cube or shred cooked chicken and place in bowl.
  • If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
  • Boil chicken over med heat 15-20 minutes until chicken is cooked through
  • Drain water from chicken, let cool and then cube chicken and place in separate bowl.
  • Preheat oven to 425.
  • In a sauce pan over medium heat sauté onions in butter and cook until translucent.
  • Add carrots, celery, and broccoli to the pan and sauté 2-3 minutes more.
  • Add the flour stir and cook for a minute
  • Gradually add in the chicken stock and the wine if using it.
  • Add the parsley, sage, bay leaf, salt and pepper.
  • Bring to a boil, stirring continuously and simmer until thickened.
  • Turn to med-low heat
  • Stir in the milk and heat without boiling for 2 minutes.
  • Remove the bay leaf.
  • Mix in the chicken and peas.
  • Pour mixture into the pie pastry.
  • Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
  • Make a slits on the top of pie crust to allow steam to escape.
  • Beat egg and brush the pastry with it.
  • Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
  • Remove from oven and allow 10 minutes to cool.
  • Slice and serve alone or with yummy mashed potatoes for a real treat!
Advertisement