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CHICKEN POT PIE

From THE PACK HOUSE INN

Cooking Time:

35 minutes

Ingredients

  • 2 medium potatoes, diced
  • 1 cup peas
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced finely
  • 3 cups cooked chicken, diced
  • 1/4 cup butter
  • 2 cups chicken stock
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 T. flour

Directions

Cook vegetables in a saucepan with chicken stock until tender, stir in 1 T. of flour to slightly thicken mixture. Add cooked chicken, diced up. Add following crust to top. Bake at 425 degrees for 35 minutes.

Puncture some air holes with fork in crust to allow steam to escape.

Crust:
1 1/2 cups flour
1 T. butter
1/2 tsp. salt

Work as a pie dough, mix with 5 T. of water. Roll out on top of mixture.

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