CHICKEN POT PIE

Ingredience

1 LB CHICKEN BREAST

1/3 CUP BUTTER

½ CUP CELERY, CHOPPED

1/3 C ONION, CHOPPED

1/3 C FLOUR

½ TSP SALT

¼ TSP PEPPER

½ TSP GARLIC POWDER

1 TSP CHICKEN BOULLION

1 CUP MILK

8 OZ FROZEN VEGGIE MIX

2 (9 IN) PIE CRUSTS

1 EGG

1 TBSP MILK

Pokyny

1. PREHEAT OVEN TO 425 DEGREES

2. SEASON CHICKEN WITH SALT AND PEPPER. ADD THE CHICKEN TO A LARGE SAUCEPAN AND COVER WITH WATER. BRING IT TO A SIMMER AND COOK UNTIL BARELY COOKED THROUGH. REMOVE CHICKEN TO PLATE. RESERVE 1 ¾ CUP OF WATER AND DISCARD THE REST.

3. MEANWHILE, MELT BUTTER OVER MEDIUM LOW HEAT IN SEPARTE SAUCEPAN AND ADD ONION AND CELERY. SAUTE. STIR IN FLOUR, SALT, PEPPER, GARLIC POWDER AND BOULLION.

4. SLOWLY STIR IN RESERVED WATER AND MILK. SIMMER OVER MEDIUM LOW HEAT UNTIL THICKENED.

5. CHOP THE COOKED CHICKEN, ADD IT TO THE SAUCE AS WELL AS THE BAG OF FROZEN VEGETABLES. TASTE AND ADJUST SEASONINGS AS

CHICKEN

NEEDED. LET COOL PRIOR TO POURING INTO PIE CRUST.

6. LINE A PIE PAN WITH 1 PIE DOUGH AND BRUSH THE EDGES WITH A BEATEN EGG. PLACE THE CHICKEN MIXTURE IN THE PASTRY LINED PIE PAN. COVER WITH THE SECOND PIECE OF DOUGH AND PRESS THE EDGES TOGETHER. TRIM OFF EXCESS DOUGH.

7. PIERCE THE CENTER OF THE PIE WITH THE TIP OF A KNIFE AND BRUSH THE SURFACE WITH THE BEATEN EGG.

8. BAKE FOR 40 TO 50 MINUTES OR UNTIL THE CRUST IS GOLDEN BROWN, IF IT IS BROWNING TO QUICKLY COVER WITH TIN FOIL.

9. ALLOW TO COOL FOR 15 MINUTES PRIOR TO SERVING.

MAKE AHEAD: MAKE FILLING AND KEEP IN REFRIGERATOR UNTIL READY TO COOK, THEN FILL PIE PAN AND BAKE AS INSTRUCETED.

FREEZING INSTRUCTIONS: UNBAKED OR BAKED WILL KEEP FOR 2-3 MONTHS IN THE FREEZER. ALLOW IT TO THAW OVERNIGHT IN THE REFRIGERATOR THEN BAKE AS INSTRUCTED.