Chicken Pot Pie
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Prepare chicken broth using chicken bouillon cube as directed on package.
Add onion, potato, carrot, celery, poultry seasoning and sage to chicken broth. Simmer until vegetables are tender crisp.
Add gravy or soup and chicken pieces. About ½ cup frozen peas can be added now if you wish.
Pour into unbaked pie shell and top with another crust. Bake at 350ºF (180ºC) for about 30 minutes.
Puff pastry can be used for the top also.
This recipe freezes well can also be made into small pies.
|Per 530 g serving||Amount|
|Saturated Fat||3 g|
|Per 530 g serving||% Daily Value|