Saturday, May 16, 2015

Topless Chicken Pot Pie

(Don't forget to enter the Giveaway at the end of the recipe!)

Filling Ingredients:
2 pounds boned chicken breast
4 tbsp butter
1/2 cup flour
2 cups chicken stock (which will be made in process)
1.5 cups milk
1 cup frozen mixed veges
1 onion chopped
1 cup cheese grated, plus some
Dash of salt, pepper, and garlic powder

Pastry Ingredients:
2 cups flour
1/2 tsp salt
1/2 cup milk
5 tbsp butter

Filling Directions:
1. Fill a pot with water and bring to a simmer over high heat
2. Add in the chicken and lower making sure the poaching liquid does not boil
3. Cook the chicken for 8-11 minutes
4. Remove the meat and skim the liquid for any 'left overs'
5. Cut the meat into bite size pieces removing bone
6. Over medium low heat, add 4 tablespoons butter and onions
7. Add 1/2 cup flour, milk and stir for a few minutes and remove from heat
8. Add in the chicken and vegetables
9. Add in the pepper, salt, and garlic powder to taste
10. Add to the inside of your pot pie dish with pastry put in
11. Add 1/4 cup cheese to each part of your pot pie
12. Bake for 25-35 minutes

Pastry Directions:
1. Mix the dry ingredients
2. Add the butter and mash together
3. Add the milk slowly and mash together
4. Kneed into the dough
5. Roll out and lay on in the bottom of the pan

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