Chicken Pot Pie
Portion Size: 1 ½ c.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. boneless skinless chicken breast halves | Cooked and Cubed. Cook until internal temperature reaches 165°F. |
| 2 cups carrots | Washed, peeled and sliced. |
| 2 cups frozen green peas | |
| 1/2 cup celery | Washed, trimmed and sliced. |
| 1/4 cup oil | |
| 1 medium onion | Peeled, trimmed and diced. |
| 1/2 cup all-purpose flour | |
| 1 teaspoon salt | |
| 1/2 teaspoon black pepper | |
| 1 teaspoon poultry seasoning | |
| 4 cups low salt chicken broth | |
| 1 (14 oz.) can fat free evaporated milk | |
| 2 (8 inch) unbaked pie crusts packages | 4 crusts total. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 425 degrees. | |
| 2 | In a saucepan combine chicken, carrots, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. | |
| 3 | In the saucepan over medium heat, cook onions in oil until soft and translucent. | |
| 4 | Stir in flour salt, pepper, poultry seasoning, milk and broth. Simmer over medium low heat until thick. Remove from heat and set aside. | |
| 5 | Place one pie crust each in the bottom of 2 pie dishes. Add chicken mixture and top with peas. Pour hot liquid mixture over. | |
| 6 | Cover with top crusts and seal edges. Make several small slits in the top crust to allow steam to escape. | |
| 7 | Place pies on cookie sheet. Bake in preheated oven for 35-45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. |
Posted in Chicken Dinner Recipes
