Marie's Herbed Chicken Pot Pie
"This recipe is a little of this and that from a few different recipes. Simple to make and delicious! The ingredients list may seem a little overwhelming and I wrote it out in very small precise steps so don't let that scare you away!"
- Ready In:
- 1hr
- Ingredients:
- 25
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 3 tablespoons olive oil, more if needed
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1⁄2 cup carrot, sliced
- 1⁄2 lb red potatoes, large diced
- 1⁄2 lb chicken, cooked and diced
- 1 (14 ounce) can chicken broth
- 1⁄3 cup frozen peas
- 1⁄3 cup frozen green beans
- 1⁄3 cup frozen corn
- 1⁄2 cup milk
- 1⁄2 cup flour
- 1⁄4 cup water
- 1⁄2 teaspoon poultry seasoning
- 1⁄8 teaspoon ground mace
- salt and pepper
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon white pepper (to taste)
- 1 (8 ounce) package ready-made pie crusts
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried Italian seasoning
- 1 egg
- 1 tablespoon water
directions
- Preheat oven to 350 degrees.
- In medium saucepan saute celery, carrots and onions in olive oil until vegetables begin to soften.
- Add potatoes and chicken broth and bring to a boil for 8-10 minutes.
- While potatoes are boiling unroll both pie crusts and sprinkle with water to moisten surface of crust. Sprinkle crusts evenly with the parsley, 1/2 teaspoons thyme, rosemary and italian seasoning.
- Place one crust, herbs facing up in the bottom of a 9" deep dish glass pie plate or a round glass 2 quart baking dish.
- Add salt and pepper, poultry seasoning, ground mace, 1/4 teaspoons dried thyme and white pepper. Season to taste.
- Add chicken and milk and return to low boil.
- Mix flour and 1/4 Celsius of water and stir into saucepan. Stir mixture until it begins to thicken.
- Add in frozen vegetables and continue to stir and cook until thick.
- Pour mixture over bottom crust, and top with remaining crust, herb side up.
- Mix egg and water in a small bowl and brush over the top crust. Use a fork to poke holes in top crust to ventilate and bake in preheated oven 30-45 minutes until golden brown and bubbly.
- Let cool as sauce with thicken as it cools.
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RECIPE SUBMITTED BY
<p>I am a mother of 3 in SW Missouri. I am an Independent Consultant for Brown Bag Party, an in home romance party plan company. In my spare time I love to cook. I have since I was a kid. My favorite cookbook would have to be anything by Gooseberry Patch. I love their recipes their so homey, yet presentable, the perfect combination for a Midwestern mom. I really hope that I get to meet new people who share the same love for cooking as I do. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
