Chicken Pot Pie Filling
I made some yummy and easy chicken pot pies using my Chicago Metallic Pie Mold. For pie crust, I got a box of Jiffy & followed the instructions. I rolled out the dough and using the plastic mold, I cut out four sections to fill the pan wells and four for the tops.
For the filling, here’s the recipe I used/tweaked. Note that this made enough filling for about 7 to 8 pies. So, next time I make it, I’ll probably cut the portions in half.
1 lb boneless, skinless chicken breast cubed
2 cups frozen carrots and green peas
1/2 cup sliced celery
1/2 tablespoon minced garlic
3 springs thyme
1/3 cup flour
1/3 cup butter
1/3 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
Pre-heat oven to 425.
Add chicken, carrots, peas & celery in a pot & fill with enough water to cover. Boil for 15 minutes, drain & set aside.
In a separate saucepan, cook onions in butter until translucent. Add in flour, salt, pepper, garlic and thyme. Carefully stir in chicken broth and milk. Let mix simmer on med-low heat until thick. Remove from heat.
Pour the chicken mix into pan wells then top with the hot, creamy mixture. Cover with top pie crust and seal edges.
Bake for 25-30 minutes until filling is bubbly and tops are golden brown. Let cool 10 minutes before serving.