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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my favorite pot pie recipe. I like to use individual dishes so I can put everyone's favorite (no onions etc) in their pie, then poke holes in top of their initials. Ingredients:
2 lbs chicken breasts, cut into 1 inch pieces |
5 tablespoons butter |
3 cups water |
3 potatoes, peeled & cubed |
3 carrots, peeled & cubed |
1 onion, quartered |
3/4 teaspoon tarragon |
3/4 teaspoon worcestershire sauce |
1 tablespoon dried parsley |
salt & pepper |
1 (16 ounce) package pilsbury refrigerated pastry dough |
Directions:
1. Place 2 tbsp butter, chicken, veggies & seasonings in large pot, Cover with cold water and bring to a simmer. Continue to simmer till juices in chicken are clear & veggies tender, 10-15 minutes.
2. With slotted spoon, divide filling into separate bowls OR dump into a pie plate. Pour cooking juices into measuring cup to get 2 cups.
3. Put 3 tbsp of butter in hot, empty pot.
4. Add 1/3 c of flour and cook till bubbly.
5. Add in cooking liquid and bring to a simmer, cook until thickened.
6. Pour over veggies
7. Top with pastry dough pinching edges.
8. vent with holes and bake at 350 for 20 mins or until golden & bubbly.
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