1 pound fresh, uncooked chicken breast meat, washed and dried, and cut into cubes of desired size
salt, to taste
freshly-ground black pepper, to taste
2 tablespoons extra-virgin olive oil
8 oz. frozen cut carrots ( 1/2 of a bag)
8 oz. frozen sweet peas (1/2 of a bag)
(2) 15 oz. cans chicken broth
1/4 cup cornstarch
2 pre-made pie crusts (9- inches)
Wash and dry your chicken breast meat, and cut into cubes of desired size.
Sprinkle with salt and pepper on the chicken cubes.
Heat 2 tbsp. of olive oil in a medium to large skillet, add the chicken.
Turn the heat to low, and cook the chicken until it is browned and completely done, stirring frequently.
Remove the cooked chicken cubes, and place them on a platter with paper toweling to drain.
Pour any excess oil from the skillet. Meanwhile, in a medium-sized pot, bring 1 can of chicken broth to a boil.
Add 8 oz. frozen peas, and 8 oz. frozen carrots. Return to a boil, and cook until tender-crisp—about 5 minutes.
After you have poured off excess oil from the skillet, mix ¼ cup cornstarch with ½ cup chicken broth (from a second can).
Add to the skillet, and stir to combine with any browned chicken crumbs that remain. Add the remainder of the second can
of chicken broth to the skillet, place over low heat, and cook and stir, until you have a thick chicken gravy.
Now, transfer your vegetables from their chicken broth with a slotted spoon to your skillet of gravy.
Also, add your cooked chicken cubes. Heat and stir, adding as much of the chicken broth
that the vegetables were cooked in as you need for a nice pot pie consistency.
Mine worked perfectly by adding all of the remaining chicken broth, but if it is too thick, you can thin it with water.
Place one rolled out pie crust circle in a deep dish pie plate,
and pat it so that it fits the dish well with no tears or holes in the crust prebake bottom crust for 10 to 15 mins.
Pour in your pot pie mixture, and cover with a second pie crust circle.
Trim the edges of the two pie crusts with kitchen shears, so that they are even.
Crimp the pie crust edges together, and flute them, if you choose.
Use kitchen shears to cut some slits in the top of the top crust for steam to escape while it is baking.
Bake in a 350 F. oven for 20 minutes, or until crust is beginning to brown,
and pot pie is beginning to bubble through the slits. Remove from the oven, and serve immediately. Enjoy!
salt, to taste
freshly-ground black pepper, to taste
2 tablespoons extra-virgin olive oil
8 oz. frozen cut carrots ( 1/2 of a bag)
8 oz. frozen sweet peas (1/2 of a bag)
(2) 15 oz. cans chicken broth
1/4 cup cornstarch
2 pre-made pie crusts (9- inches)
Wash and dry your chicken breast meat, and cut into cubes of desired size.
Sprinkle with salt and pepper on the chicken cubes.
Heat 2 tbsp. of olive oil in a medium to large skillet, add the chicken.
Turn the heat to low, and cook the chicken until it is browned and completely done, stirring frequently.
Remove the cooked chicken cubes, and place them on a platter with paper toweling to drain.
Pour any excess oil from the skillet. Meanwhile, in a medium-sized pot, bring 1 can of chicken broth to a boil.
Add 8 oz. frozen peas, and 8 oz. frozen carrots. Return to a boil, and cook until tender-crisp—about 5 minutes.
After you have poured off excess oil from the skillet, mix ¼ cup cornstarch with ½ cup chicken broth (from a second can).
Add to the skillet, and stir to combine with any browned chicken crumbs that remain. Add the remainder of the second can
of chicken broth to the skillet, place over low heat, and cook and stir, until you have a thick chicken gravy.
Now, transfer your vegetables from their chicken broth with a slotted spoon to your skillet of gravy.
Also, add your cooked chicken cubes. Heat and stir, adding as much of the chicken broth
that the vegetables were cooked in as you need for a nice pot pie consistency.
Mine worked perfectly by adding all of the remaining chicken broth, but if it is too thick, you can thin it with water.
Place one rolled out pie crust circle in a deep dish pie plate,
and pat it so that it fits the dish well with no tears or holes in the crust prebake bottom crust for 10 to 15 mins.
Pour in your pot pie mixture, and cover with a second pie crust circle.
Trim the edges of the two pie crusts with kitchen shears, so that they are even.
Crimp the pie crust edges together, and flute them, if you choose.
Use kitchen shears to cut some slits in the top of the top crust for steam to escape while it is baking.
Bake in a 350 F. oven for 20 minutes, or until crust is beginning to brown,
and pot pie is beginning to bubble through the slits. Remove from the oven, and serve immediately. Enjoy!
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