Cooking Recipes

Chicken Pot Pies

Servers : 4 people

Cook time : 18 - 20 minutes

Prep time : 15 minutes

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Ingredients

>1 lb. store-bought or homemade pie crust
>3/4 lb. boneless skinless chicken breast, cooked
>2 c. mixed frozen vegetables, thawed
>30ml Margarine
>30ml flour
>1/4 c. whole milk
>kosher salt
>Freshly ground black pepper
>1 large egg, beaten with 1 tbsp. water

Method

1)Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.

2)Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, melt the butter the add flour and whisk until paste like. Add milk and stir constantly until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.

3)Spoon mixture over bottom halves of pie crust strips and fold over tops

4)Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.

5)Bake until golden and puffy, 18 to 20 minutes.

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Enjoy it!