Saturday, March 10, 2012

Scrump-didili-umptious: Chicken Pot Pie

I got this recipe from Southern Living's January Issue, and its FABULOUS! My family absolutely loved it! This is a definite repeater!

Here's the ingredients you'll need:
1/3 C butter
1/3 C all purpose flour
1 1/2 C chicken broth
1 1/2 C milk
1 1/2tsp Creole seasoning
2 Tbsp butter
1 large sweet onion, diced
1 (8oz) pkg sliced fresh mushrooms
4 C shredded cooked chicken (1 Rotisserie chicken, and it's fabulous!)
2 C frozen shredded hashbrowns
1 C matchstick carrots
1 C frozen peas
1/3 C chopped fresh parsley
1 box pie crust (with 2 crusts)
1 egg white

Directions:
Prepare Filling: Preheat oven to 350 degrees, Melt 1/3 C butter in large saucepan over medium heat; add all purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly 6-7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning,
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Melt 2 Tbsp butter in large Dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in chicken, next 4 ingredients and sauce.
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Prepare crust in lightly greased cast iron skillet (I used a pie pan).
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Spoon the chicken mixture over piecrust, and top with remaining crust.
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Whisk egg white until foamy; brush top of piecrust with egg white, cut 4 or 5 slits in the top for steam to escape.

Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly, and enjoy! As you can see, my family sure did!
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