Tuesday, February 11, 2014

Chicken Pie


4 boneless skinless chicken breasts
3 carrots (peeled)
1-2 stalks of celery
Half a yellow onion (diced)
1 potato (diced)
2 9" store-bought pie shells
1/2 cup milk 
1 8 oz. package cream cheese
Extra virgin olive oil
2 tablespoons salted butter
2 tablespoons flour
Salt & Pepper
Garlic Powder
Rubbed Sage 
Parsley Flakes


Chicken & Vegetables:
Pre-heat oven to 425 degrees. Chop carrots, onion, celery, potato, and chicken. Season well with salt, pepper, garlic powder, rubbed sage, and parsley flakes and fry in a pan with extra virgin olive oil until chicken is cooked.

Roux Filling:
Remove chicken and vegetables from the pan and place in a separate bowl. Add 2 Tablespoons of salted butter to the pan and let melt. Add 2 Tablespoons of flour to the pan and season with salt and pepper to taste. Cook roux until it becomes a thick paste (for about  1-2 minutes). Add about 1/2 - 1 cup of milk and stir continuously until gravy like texture occurs. Add roux to the chicken and veggies bowl, then add 8 oz. cream cheese package to the entire mixture as well. Stir cream cheese and roux into the chicken and veggies until well blended together.

Pie Shell:
Spray a standard pie dish with cooking spray, or fully coat bottom of the dish with some extra virgin olive oil. Place one pie shell in the dish and then add your chicken pie filling mixture. Top with other pie shell, crimp edges, and put 1-3 slits in the middle of the pie for steam to escape. Bake in the oven for 35-45 minutes until crust is golden brown. If too much browning occurs in the middle of baking, just cover the pie with some aluminum foil until finished baking.

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