Miz Windys Chicken Pot Pie
From windy1950 15 years ago
- 45 minutes to make
- Serves 12
This makes two pies, one for now and one to freeze... that is, if’n ya can leave the second one alone for that long. ;-) ... Windy
Ingredients
- 4 Pillsbury® refrigerated pie crusts shopping list
- 4 tbsps + a bit more cooking oil shopping list
- 4 boneless, skinless chicken breasts ~or~ 6 boneless, skinless thighs, thawed if frozen, 1/2-inch dice shopping list
- 2 medium onions, medium dice shopping list
- 4 stalks celery w/leaves, medium dice shopping list
- 4 cups chicken broth shopping list
- 1 (2 lb) bag frozen mixed veggies shopping list
- 1/4 tsp black pepper shopping list
- 1/2 tsp poultry seasoning shopping list
- 2 tbsps dried parsley shopping list
- 1/2 cup cold water shopping list
- 1/2 cup cornstarch shopping list
- celery salt, to taste shopping list
- 2 egg yolks shopping list
- 2 tbsps water shopping list
How to make it
- Allow pie crusts to come to room temperature just enough to make them easy to work with. Line 2 pie plates, each with a bottom crust.
- In a soup pot over medium heat, cook the chicken in 4 tbsps of heated oil until done. Scoop the chicken out of the pan with a slotted spoon, and set aside in a large mixing bowl; chill until needed.
- In the same pot, add a bit more cooking oil if needed, and saute the onions and celery until crisp tender. Add the chicken broth and bring to a boil; then add the frozen mixed veggies. Bring to a boil again and cook for 10 or 15 minutes. Drain this mixture in a large colander, reserving the broth. Mix veggies with cooked chicken.
- Measure the broth and augment if necessary to make 4 cups. Pour the broth back into the soup pot, add seasonings (except for celery salt) and bring to a boil. Thicken the broth with a slurry made from the cold water and cornstarch. Season with celery salt, to taste.
- Scoot pot off the burner and combine the chicken/veggie mixture with the gravy. With a slotted spoon, fill each of the pie plates with chicken and veggies. When filled, ladle gravy over, but do not overfill. Top each with a vented crust and crimp edges. Make egg wash with egg yolks and water and brush onto crust surfaces.
- Bake in a preheated 425F deg oven for 15 minutes. Cover each of the crust rims with a strip of foil – shiny side out – to prevent burning. Reduce oven temperature to 375F deg and continue baking pies for another 30 minutes, or until crusts are a nice golden brown. Remove from oven and allow to rest for about 20 minutes, for ease in handling.
- Serve with mashed potatoes and biscuits.
People Who Like This Dish 6
- JABNJENN Nowhere, Us
- tuckerfritz Nowhere, Us
- bigcookiedude Vinton, VA
- annieamie Los Angeles, US
- crazeecndn Edmonton, CA
- jeffsgirl Medford, OR
- windy1950 Flint, MI
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The Rating
Reviewed by 2 people-
Miz Windy, you've got a winner here! This looks fantastic! The ultimate comfort food...for now and later! Great recipe, my dear.
bigcookiedude
in Vinton loved it
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I'll bet that this recipe is delicious! Thanks so much for sharing it with everyone here!
annieamie
in Los Angeles loved it
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