Tuesday, November 8, 2016

Chicken PotPie

Pie crust link



2 tsp. Oil
1/2 c. butter
3 tbsp. Knorr Pollo
2 tbsp. garlic powder
2 medium potatoes diced
4 celery sticks sliced in 3 length wise and then slice to cubes
1/2c. all purpose flour
5 1/2 c. chicken stock from boiled chicken or bought
1 tsp. sage
1 tsp. Dry thyme
1 tsp. pepper
2 bay leaves make sure to pull out before serving
4 large leg and thigh  Boiled chicken shredded (save broth)
4 cups frozen mix veggies that has carrots and peas in it
1 sm. onion diced

Pour oil over medium heat in a large pot, add the onions, and celery, cook until onion is translucent, about 5 to 8 minutes then add potatoes, cook for a few minute then add knorr pollo, garlic, sage, thyme, pepper, bay leaf, chicken, and mixed veggies,  mix well cook about a minute mixing and  stirring, add 4 cups of the chicken stock, mix well cook until potatoes are tender...mixing once in awhile...before adding anything else (pull bay leafs out). While waiting for potatoes to get tender in a medium saucepan add butter melt then add flour cook for 2 minutes stir nonstop now add 1/2 cup chicken broth whisk until all is incorporated, add this thick gravy to your chicken and vegetables make sure potatoes are tender before adding gravy to it...now you've added the gravy mix well let it cook for 5 minutes cover and set aside to rest for 15 minutes 

Meanwhile roll out pie crust place one of the crust on a pie dish, trim to fit pie dish, with a fork poke a few holes at the bottom of pie shell bake for 6 minutes pull out and fill with the chicken filling and top with the other round raw pie crust crimp all the edges together and cut a slit in the center of pie. Nake intil golden brown.

Let cool for 10 to 15 minutes before serving


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