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Chicken Pot Pie

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, H, C, D, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 c. chopped onions

    2. 1/2 c. sliced mushrooms

    3. 1/4 c. diced carrots

    4. 1 stalk celery, sliced

    5. 1 med. onion

    6. 1/3 c. frozen peas

    7. 2 tbsp. butter

    8. 3 tbsp. flour

    9. 1 c. skim milk with

    10. 1 tsp. non fat dry milk

    11. 1 tbsp. sweet sherry or madeira wine

    12. 2 tbsp. dry white wine

    13. 2 c. cooked chicken, cut into boneless chunks

    14. 1 tbsp. chopped parsley

    15. 2 pie crusts

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 degrees. Simmer first 5 ingredients. Add peas during the last 2 minutes. Make a roux by melting butter and adding flour. Add skim milk mixture and whisk over low heat until thickened. Add sherry, white wine and chicken, along with sauteed vegetables. Mix well. Pour mixture into unbaked pie crust (use deep casserole dish) and cover with second pie crust. Flute edges and poke holes in top crust with fork or knife. Bake at 375 degrees for 30 to 45 minutes. Serves 4 to 6. Great “Comfort Food”.

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