Some of you were asking me to post my Double Crusted Chicken Pot Pie recipe so here it is. It has a lot of ingredients however trust me it’s quick to throw together and it will be a TOTAL HIT! Enjoy!
6 Bonless Skinless Chicken Breasts ( I use a pound and it works)
1 Medium Onion Chopped
2 tablespoons butter or margarine
1 stalk celery, chopped
1 1/2 cups frozen peas and carrots
1 cup sliced fresh mushrooms ( I omit this since we don’t like mushrooms)
1 cup peeled, chopped potato
1 cup chicken broth
1/4 cup apple juice
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
1 bay leaf
2 tablespoons of cornstarch
2 tablespoons of water
1 (10 3/4 ounce ) can of cream of mushroom soup
1 cup (4 ounces) shredded cheddar cheese
1/4 cup sour cream
Pot Pie Pastry (I use a store bought pie crust)
1 egg yolk lightly beaten
1 tablespoon of milk
- Cook chicken, onion and butter in a large skillet over medium-high heat stirring constantly until chicken is browned and onion is tender. Stir in celery and next 8 ingredients. Bring to a boil; cover, reduce heat and simmer 15 minutes or until vegtables are tender. Discard Bay Leaf.
- Combine cornstarch and 2 tablespoons water, stirring until smooth; add to chicken mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in soup, cheese and sour cream.
- Fit pastry into an ungreased 2 quart casserole dish or pie pan. Spoon chicken mixture into casserole dish. Place remaining pastry over the chicken mixture, trim and seal edges. Cut slits in pastry. Combine egg yolk and milk; brush over pastry.
- Bake at 400 for 35 minutes or until golden; shielding pastry with aluminum foil during the last 5 minutes to prevent excessive browning.
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Filed Under: Main Dishes