Fast-Lane Chicken Pot Pie

Fast-Lane Chicken Pot Pie

Time: 50 mins


  • 2 tablespoons butter
  • 4 green onions, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 cups frozen mixed vegetables
  • 1 1/2 cups cooked chicken, chopped
  • 1 cup canned whole potatoes, quartered
  • 2 frozen 9-inch deep dish pie shells
  • 1 egg, lightly beaten


  • 1 In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
  • 2 Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
  • 3 Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.

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