Chicken pot pie

Chicken pot pie

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Chef Bob's Quick Chicken Pot Pie

chefbob.com

Ingredients
2 CUPS CHOPPED COOKIED CHICKEN BREAST
2 HARD-BOILED EGGS, SLICED
1/2 CUP DICED CARROTS
1/2 CUP DICED CELERY
1 STICK BUTTER
4 TABLESPOONS FLOUR
1 1/2 CUPS CHICKEN BROTH
SALT & PEPPER

PIE DOUGH OR BISCUIT DOUGH
1/2 STICK MELTED BUTTER



DIRECTIONS:
PREHEAT OVEN TO 350 DEGREES F

SAUTE CARROTS, ONION & CELERY IN ONE STICK OF BUTTER FOR 2-3 MINUTES. ADD FLOUR AND COOK ONE MINUTE, ADD CHICKEN AND CHICKEN BROTH AND COOK UNTIL BUBBLY. PLACE IN A CASSEROLE DISH AND TOP WITH PIE DOUGH OR BISCUIT DOUGH. DRIZZLE BUTTER OVER THE TOPPING. BAKE UNTIL THE TOPPING IS GOLDEN BROWN, 30 TO 40 MINUTES.

GDA Cooking - July 16, 2013

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