Chicken Pot Pie
4 cooked Chicken
Breasts, cubed
¼ cup of butter
1/3 cup of flour or 3 Tablespoons of cornstarch
1 cup of chicken broth
½ cup of chopped white onion
½ cup of sliced fresh mushrooms
1 can of corn, drained
1 can of frozen pea, carrots and bean melody
(optional) 1 can of green beans, drained
Directions: Cook chicken breasts over medium high heat till
no longer pink in the middle. May add 2 Tablespoons of butter, ½ cup of Chicken
Broth, and may add ¼ cup of white wine as well as salt and pepper and garlic to
taste. Prepare pastry dough; set aside. In a saucepan, cook onion, mushrooms in
butter till tender. Stir in flour and chicken broth, may add cornstarch as
well. Add spices such as oregano, dried sage, crushed thyme and salt and pepper
to taste. Stir in corn and frozen pea melody and add additional flour ½
Tablespoon at a time, if needed. Add cubed chicken to mixture and place in a
round casserole. Make sure you have rolled your pastry dough and if needed cut
off edges. Top Chicken Pot Pie with pastry dough. May use a fork to decorate
edges and a knife to cut v shapes in the top so the chicken pot pie can breathe
while baking. Can also use festive holiday cookie cutters. Bake in a 350 degree
over for 20 minutes or until pastry is golden brown.
Pastry Dough Recipe
1 cup of flour
½ teaspoon of salt
1/3 cup of shortening
