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COUNTRY CHICKEN POT PIE (HOMEMADE CRUST)
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| COUNTRY CHICKEN POT PIE (HOMEMADE CRUST) Chicken: | |
| 1 pound | skinless, boneless chicken breast halves, cubed |
| 1/3 cup | oil, (olive or vegetable) |
| 1 tsp | minced garlic |
| ¼ tsp | onion salt |
| ¼ tsp | black pepper |
| Crust: | |
| 1 cup | flour |
| 2 tsp. | baking powder |
| ½ tsp. | ground sage |
| 2 tbsp. | butter, (separate) |
| 1/8 tsp. | salt |
| 1/3 cup | milk |
| Filling: | |
| 1/2 cup | chopped onion |
| 1 cup | sliced carrots |
| 1 cup | frozen green peas |
| 1/2 cup | sliced celery |
| 1 can | cream of chicken or cream of mushroom soup, condensed |
| ½ tsp. | celery seed |
| 1/8 tsp. | black pepper |
| 1/8 tsp. | salt |
| 1/8 tsp. | garlic powder |
| 1 can (14oz) | chicken broth |
Preheat oven to 350°F.
Chicken:
In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.
Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.
Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, and milk. Form into a ball, roll out.
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.
Bring to a boil, reduce heat and simmer for 10-15 minutes.
In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.
Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.
Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
Submitted by: Blake Henry
Recipe uploaded with Shop'NCook for iPhone.
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