Friday, February 11, 2011

Homemade Chicken Pot Pie

2 medium-large carrots
1/2 large onions
1/4 cup (1/2 stick) butter
1 1/2 cups cooked chicken, diced(1-2 chicken breasts depending on size)
1cup all-purpose flour
1 can chicken broth
1 chicken bouillon cube, dissolved into broth
1 cup heavy cream
1/2 tsp ground thyme
1/4 tsp cumin
1/2 tsp salt
1/2 tsp Black pepper
2 pie crusts

Preheat the oven to 400 degrees.
Cook and dice the chicken breasts.
Finely dice the carrots and onion.
Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until the onions start to turn translucent, about 5 minutes.   Add the already cooked chicken.  Stir together.  Add the flour and stir while cooking for 1-2 minutes.  Add the chicken broth and the bouillon cube.  Now everything will thicken up.  Add the heavy cream and let it simmer for 5 minutes. stirring occasionally.
Add your seasonings.  Line a pie plate with crust, pour in your filling.  Top with another crust.  Cut slits for the steam to escape.  Bake for 35-50 minutes.  Or until the top crust turns a golden brown.  I put mine on another pan just incase there was any bubbling out.  That keeps the oven clean from spills.  Let sit to cool for 10 minutes before cutting, and serving.

 cooking the carrots and onions until onions are clear.
 adding the chicken and flour.
 putting it in the bottom pie crust.
Pinch together the top crust, cut off any excess and cut in the slits.  
Let cool before serving.


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