Wednesday, February 24, 2010

Chicken Pot Pie

2 Refrigerated Pie Crusts
1 Cup Diced Potato
1 Cup Diced Onion
1 Bag Frozen Peas and Carrots, thawed
1/3 Cup Butter
1/2 Cup Flour
1 Cup Buttermilk OR Half and Half
2 Cups Chicken Broth
4 Cups Cubed Uncooked Chicken Breasts
1 Garlic Clove, minced
1 Tablespoon Thyme
1 Teaspoon Salt
1/4 Teaspoon Pepper

Preheat oven to 400 degrees. Saute onion, potato, and garlic in butter for 10 minutes, over medium heat, in a big pot. Combine buttermilk and broth in measuring cup. Move all veggies to one side of the pot, and stir the flour into the butter on the other side of the pot. Cook for one minute, stirring constantly. Gradually stir the buttermilk mixture into the veggie mixture. Combine well. Cook over medium heat until thickened and bubbly. Stir in thyme, salt, pepper, chicken, peas and carrots. Press one pie crust into bottom of 9 inch pie pan. Pour casserole into pie pan, then cover with second pie crust. Fold over any long edges and press into pan. Make four slits on top of pie so steam can escape. Place a baking sheet underneath pie in oven just in case you have any leaks. Bake for 45 minutes. Enjoy!

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