What You'll Need:
Pie crust
2 chicken breasts, cooked and cubed
2 chicken breasts, cooked and cubed
3 Tablespoons butter
5 green onions, diced
1/4 onion, finely chopped
1/4 onion, finely chopped
1/2 stock of Celery, sliced
1/2 cup carrots, thinly sliced
3/4 cup peas, optional
3 tablespoons flour
2 cups chicken stock
1/2 cup of milk
1/8 teaspoon cayenne pepper
salt & pepper
1/8 teaspoon thyme
1 egg
What You'll Do:
1. Preheat oven to 425º F. Melt butter over medium heat. Add onion and celery and sweat gently for 5 minutes. Add flour and cook, stirring constantly, for about 2 minutes.
2. Whisk in broth. Add milk and seasonings, then increase heat to medium high and bring to a boil, stirring constantly.
3. Stir constantly for about 6–8 minutes until mixture is thickened. Remove from heat.
4. Stir in vegetables and chicken. Add salt and pepper to taste.
5. Smooth chicken mixture into pie crust and top with a second crust. Puncture the top with a few small slits. Brush with egg wash. Cover edges with foil.
6. Bake at 425º F for 35 minutes. Remove foil. Bake an additional 10 minutes. Let stand for 10 minutes before serving. Enjoy!
1. Preheat oven to 425º F. Melt butter over medium heat. Add onion and celery and sweat gently for 5 minutes. Add flour and cook, stirring constantly, for about 2 minutes.
2. Whisk in broth. Add milk and seasonings, then increase heat to medium high and bring to a boil, stirring constantly.
3. Stir constantly for about 6–8 minutes until mixture is thickened. Remove from heat.
4. Stir in vegetables and chicken. Add salt and pepper to taste.
5. Smooth chicken mixture into pie crust and top with a second crust. Puncture the top with a few small slits. Brush with egg wash. Cover edges with foil.
6. Bake at 425º F for 35 minutes. Remove foil. Bake an additional 10 minutes. Let stand for 10 minutes before serving. Enjoy!
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