NOTE: What speaks of country better than a loaded chicken pot pie, with creamy sauce and vegetables, all under a flaky pie crust? This is a must-have recipe that your family will love.
Ingredients:
- 1 (13 by 9-inch) baking pan, or extra large deep pie pan
- 3 skinless chicken breasts
- Lawry's coarse ground garlic salt with parsley
- 1/2 stick butter
- 3 tablespoons olive oil
- 2 cups celery, chopped 1/2-inch pieces
- 1 cup carrots, chopped 1/4-inch pieces
- 2 tablespoons flour
- 2 cups Kitchen Basics low-sodium Chicken Stock
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup red potato, unpeeled and chopped, 1/2-inch pieces
- 1 can cream of chicken soup
- 1/2 to 3/4 cup whole milk
- 1/4 teaspoon ground black pepper
- 1 box Betty Crocker Pie Crust mix,
- or your favorite pie crust for a 2 pie crust.
Cuisine: Country
Yield: Serves 4 to 6
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 375-degrees. Rinse chicken breasts in cool water and pat dry. On large chopping board, cut chicken into 1-inch pieces. Sprinkle liberally with garlic salt on both sides. Using a large skillet, saute chicken pieces in butter and oil about 5 to 6 minutes until no longer pink.
- Add the celery and carrots, and continue to stir-fry for another 4 to 5 minutes. Add the flour all at once, stirring into chicken/vegetable mixture until all lumps disappear. Slowly add the chicken stock and simmer for 2 to 3 minutes; mixture should be smooth and bubbly.
- Add the peas, corn, potato, and onion, stirring into the sauce. Continue to simmer on low heat for 1 to 2 minutes. Add the soup, stirring it into the sauce, and add the milk and pepper. Continue stirring until sauce is smooth and bubbly. Remove from heat. Makes 8 cups filling.
- Prepare pie crust for 2 crusts according to package directions. Bring dough into a ball and flatten with your hands to make a round disk, or to cover a 9 by 13-inch pan. Arrange the pie dough into your desired pan. Pierce the bottom crust with fork tins. Pour filling into pan, and cover top with the other rolled pie crust. Pierce top with fork for steam escape, and bake in heated oven for 30 minutes, or until crust is golden brown. Remove and serve while still hot. Serves 6.