2 medium Gold Yukon Potatoes, peeled and cut in 1-in cubes
3 medium Carrots, peeled and sliced
1 medium Onion, chopped
1 Celery rib, sliced
2 T. Butter
1 T. Olive Oil
6 T. Flour
3 cups Chicken Broth
4 cups shredded Chicken
2/3 peas or 1 (12oz bag) frozen Green Beans
1/2 cup plus 1 T. Heavy Cream
1 T. minced fresh Parsley
1 teaspoon Garlic, chopped
Salt and Pepper
1 pkg 15 oz regridgerated Pie Pastry (Pillsbury 2 sleeves)
Saute potatoes, carrots, onion and celery in butter and olive oil
until tender. Add flour and mix well. Pour in broth and bring to
boil, cook 2 minutes, stir until thickens. Add chicken, green beans,
cream, parsley and garlic. Season with salt and pepper. Pour into
9x13 baking dish or (2) 9-in DEEP pie pans.
Form 2 pastry sleeves into 1 large pastry sheet to cover 9x13 pan,
pressing seams together. OR, cover both 9-in pie pans with pastry
sleeves. Cut slits to vent. Brush with combined egg and 1 T cream.
Bake at 375 degrees for 45 minutes. Cool 10 minutes.
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