Options

Format:
Include:
PRINT
See more
Community Recipe
from [Kellye]
Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie

Family Favorite Recipe from The Ultimate Southern Living Cookbook

  • Yield: 6 servings
  • Prep time:20 Minutes
  • Cook time:1 Hour

Ingredients

  • 6 skinned, boned chicken breast halves cut into 1 inch pieces
  • 1 medium onion chopped
  • 2 tablespoon(s) butter melted
  • 1 1/2 cup(s) frozen peas and carrots thawed
  • 1 cup(s) peeled potato chopped
  • 1 cup(s) chicken broth
  • 1/4 cup(s) dry white wine
  • 1/2 teaspoon(s) dried parsley flakes
  • 1/4 teaspoon(s) pepper
  • 1 bay leaf
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) water
  • 10 3/4 ounce(s) cream of mushroom, undiluted
  • 1 cup(s) cheddar cheese shredded
  • 1/4 cup(s) sour cream
  • 1 ready made pie pastry
  • 1 egg yolk
  • 1 tablespoon(s) milk

Preparation

*Cook chicken and onion in butter in a large skillet over med high heat, stirring constantly, until chicken in browned and onion is tender. Stir in celery and next 8 ingredients. Bring to a boil, cover, reduce heat and simmer 15 min. Discard bay leaf. *Combine cornstarch and 2 tbsp water stirring until smooth, add to chicken mixture. Bring to a boil over med heat stirring constantly. Remove from heat, stir in sou, cheese and sour cream. * Fit astry in an ungreased 9 inch pie pan. Spoon chicken mixture into pastry. Cover with 2nd crust, seal edges, cut slits to vent. Combine egg yolk and milk, brush over pastry. *Bake at 40 for 35 min.

Go to full version of

Double Crust Chicken Pot Pie recipe

This recipe is a personal recipe added by Kellye and has not been tested or endorsed by MyRecipes.
advertisement