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Recipes
Chicken Pot Pies
Ingredients:
1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, diced into 1/2-inch pieces
1 refrigerated pie crust, at room temperature
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 2/3 cups chicken broth
1 1/2 teaspoons corn starch
1 1/2 tablespoons unsalted butter
1 1/2 cups frozen mixed vegetables
Preparation:
1. Preheat oven to 425°F.
2. Unroll pie crust and cut out two pastry rounds to fit top of two 2-cup baking dishes.
3. Place crusts on baking sheet. Pierce with fork. Bake until golden, about 9 minutes.
4. Season chicken with salt and black pepper and coat with flour.
5. Mix a small amount of chicken broth with corn starch in a small bowl.
6. Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes.
7. Stir in chicken broth, broth and corn starch mixture and vegetables. Bring to a boil; then, lower heat to a simmer and continue to cook, covered, 8 minutes.
8. Spoon filling into two 2-cup baking dishes.
9. Top with pie crusts.
10. Serve.
Yield: 2 servings.
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Chicken Pot Pies
