Saturday, January 21, 2017

Chicken Pot Pie


2 to 3  pound boneless, skinless chicken breasts
5 cups chicken stock
1/2 cup cream or 1/2 and 1/2
1 20 ounce package frozen mixed vegetables

Corn Starch as needed for thickening


Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through OR bake until cooked and cut into chunks. I prefer the chunks.
Add chicken stock to the pot with the chicken and vegetables.

Simmer for about minutes

MIX 1/2 cup corn starch to 1/2 cup water. Add this to the pot stiring. 

Simmer for 10 minutes to thicken.

Check for thickness, it should be creamy and hold to a spoon. If not make more of the corn starch mixture and add slowly stir.

Can be dished right into bowls to be served OR put in individual oven safe bowls with the baked pastry on top.


Pillsbury Puff Pastry, Bake per package directions.

Once baked,  cool, slice open and remove the leftover moist crust if any.

Serve on the side or on top of the pie. 


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