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Recipes
Chicken Pot Pies
Ingredients:
1 refrigerated pie crust, at room temperature
1 Sanderson Farms Boneless, Skinless Chicken Breast Fillet, diced into ½-inch pieces
½ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 2/3 cups chicken broth
1 ½ teaspoons corn starch
1 ½ tablespoons unsalted butter
1 ½ cups frozen mixed vegetables
Preparation:
- Preheat oven to 425°F.
- Unroll pie crust and cut out two pastry rounds to fit top of two 2-cup baking dishes.
- Place crusts on baking sheet. Pierce with fork. Bake until golden, about 9 minutes.
- Season chicken with salt and black pepper and coat with flour.
- Mix a small amount of chicken broth with corn starch in a small bowl.
- Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes.
- 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.
- Spoon filling into two 2-cup baking dishes.
- Top with pie crusts.
- Serve.
Yield: 2 servings.
Cook Time: 30 minutes
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Chicken Pot Pies
