Monday, November 30, 2009

Chicken Pot Pie # 2

2 chicken breasts, diced, and cooked
2 golden potatoes, boiled and diced
2 shallots, diced
1 turnips, diced
1 yam, peeled, diced, boiled
3 tablespoons flour
3 tablespoons butter
2 cups chicken broth
1 tablespoon dijon mustard
1 tablespoon fresh dill, diced
2 pie crusts

Make It:
Heat a large saucepan over medium heat, spray with pam and add shallots and turnips to the pan. Cook until softened about 5 minutes. Preheat oven to 350. Add butter to the pan, once it is melted add flour and whisk to combine. Add chicken broth, a little at a time, whisking to combine. Once all broth is combined, bring to a small boil and allow to thicken. Reduce heat and whisk in mustard and dill. Add all vegetables and chicken to pan, stir to combine. In a 9 inch pie plate, place one crust. Pour all filling onto crust. Cover with second crust, press all the edges together to seal. Put 2 slits in the top, and bake for 30-40 minutes, until golden and bubbly. Enjoy!

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