Ingredients :
- 3-4 chicken breast
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 1 cup carrots
- 1 cup yellow or sweet onion
- 1 cup celery or 1 no salt added can corn
- 2 cups unsalted chicken stock
- 2-4 tablespoons butter or margarine
- to taste salt and pepper
- 1 package pre made pie crust crust
Method :
- Put a little bit of olive oil in the bottom of a big saucepan and cook chicken season the chicken how you like
- Remove the chicken and set it aside in a bowl with the juices
- Add chopped up carrots, first because they require longer cooking , cook halfway through, with 1-2 tbls of butter
- Add 1-2 tbls of butter ,onions and celery, season with season salt,garlic powder, little bit of pepper,cook both the carrots and the onions until done
- If using corn instead of celery add can of corn after the vegetables are through cooking
- Add flour and stir until you no longer see the white
- Add the chicken back into the pan
- Add 2 cups of chicken stock and 1 cup of heavy cream
- Add salt and pepper to taste
- Cook until thick
- Preheat oven to 400
- Line a 9 inch circular baking dish with one pie crust ( I use this dish because it holds all the contents well) ( you can use a square dish if you would like or pre made pie crust thats thawed, you will just have to cook more than one pie)
- Add all the contents to the baking dish from the pan
- Put another pie crust on top of the filling make sure you have a good seal around or the contents will spill out, also make sure you put at least four slits in the top so it can vent
- Cook until pie crust is golden brown, usually 20 to 30 minutes depending on how your oven cooks
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