Chicken Pot pie
|Home made Chicken Potpie|
1 refrigerated pie crusts, softened as directed on box, whisked egg white (
1/3 cup butter or margarine
1/2 cup chopped onion
1/2 cup all-purpose flour
1/2 easpoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice of ½ lime
2 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/4 cups diced cooked chicken with Harryzspice’s Herb Rub
1 ½ cups frozen mixed vegetables, thawed and micro waved for 1 mins
· Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
· In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
· Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust and brush whisked egg white.
· Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
IT CAN BE MADE VEGETARIAN BY REPLACING CHICKEN BROTH WITH VEGETABLE BROTH OR WATER AND CHICKEN WITH SMALL DICED AND PARTIALLY COOKED POTATOES OR OTHER VEGETABLES.