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Categories:
chicken breasts olive oil flour carrots frozen peas pie crust thyme chicken garlic parsley flakes chicken butter onion celery rosemary ground sage cayenne pepper potatoes
Viewed: 38 - Published at: a year agoIngredients
- 3 whole Cooked Chicken Breasts, Shredded
- 3 Tablespoons Olive Oil
- 3 Tablespoons Flour
- 1/2 cups Diced Carrots
- 1 cup Frozen Peas
- 1 package Pie Crust (2 Crusts Per Package)
- 1 Tablespoon Fresh Diced Thyme
- 1 Tablespoon Chicken Grill Seasonings
- 2 cloves Garlic, Minced
- 1 teaspoon Parsley Flakes
- 2 cups Chicken Stock
- 3 Tablespoons Butter
- 1 whole Onion, Chopped
- 1/2 cups Diced Celery
- 1 cup Frozen Corn
- 1 Tablespoon Fresh Diced Rosemary
- 1 teaspoon Ground Sage
- 1/2 teaspoons Cayenne Pepper
- 1 cup Potatoes, Cubed
Method
- Preheat oven to 400F.
- Boil potatoes for 15 minutes.
- Set aside.
- Add oil and butter to large sauce pan over medium heat.
- Saute onions, carrots and celery until onions are soft.
- Add garlic, spices and herbs.
- Stir in flour to thicken.
- Stir in chicken stock and bring up to a boil.
- Simmer for 5 minutes.
- Add half-and-half.
- Simmer to thicken.
- Add chicken, peas, corn and potatoes and heat thoroughly.
- Add salt and pepper to taste.
- Line pie dish with pie crust and fill with mixture (youll probably have enough mixture for 2 pies).
- Top with another crust, pinching and sealing the edges.
- Cut slits into crust.
- Brush egg wash on crust.
- Bake 25-35 minutes.
