Yummy Pot Pie

I tried out my hand at a chicken pot pie.

This recipe, http://allrecipes.com/recipe/chicken-pot-pie-iii/, is pretty close to what we did.

Ingredients:

1 recipe pastry for a 9 inch double crust pie

                
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled                                                    

1 teaspoon dried thyme  (instead of thyme, I used onion powder and garlic powder)                                                                    

 

1/2 (10.75 ounce) can condensed cream of celery soup                                                                     

 

1 (10.75 ounce) can condensed cream of potato soup

 

(I used 1 large can of cream of chicken instead of celery and potato soup)

 

I also boiled several white potatoes and cut into cubes.

 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, onion powder, garlic powder, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

 

I made up an egg wash (1 egg white and milk) and brushed on the crust, it makes for a nice browning on top.

 

 

I didn't take a picture of the inside after we cut it.

 

I wasn't fast enough!

 

Yummm....