Preheat oven to 425 degrees.
Ingredients:
- 4-6 Pre-cooked or fresh baked chicken breasts, cut in cubes
- 4 Cups of chicken broth, thickened with flour or cornstarch (Or use homemade stock)
- 1-15 Ounces canned peas
- 1 1/2 Cups carrots, cut equally into 1/2 inch slices
- 1 Cups sliced celery
- 1 Cups pearl onions (Find in frozen section)
- 2 cups potatoes, cut into equal size cubes
- Fresh ground black pepper
- Fine Sea salt
- 3 Pre-made rolled pie crust, or make your own
- Egg for egg wash (Add 1 teaspoon of water to egg and beat)
- Coarse salt
Directions:
- In a non-stick skillet, cook potatoes, celery, carrots and onions.
- Sauté each ingredient individually and place into separate bowls to portion each pot pie with an equal amount of each ingredient, placing canned peas into its own bowl.
- Cut up equal size cooked chicken breast, placing chicken in its own bowl.
- Make chicken broth following the package instructions and add flour or cornstarch to thicken.
- (Use 1 tablespoon flour or cornstarch per cup to thicken.)
- Using ceramic dishes size 4 ½ inches x 7 inches, fill dishes with each ingredient equally.
- Add chicken stock, pepper and salt to taste.
- Cut each pie crust in half and cover each dish, then cutting vent slits on top of pie.
- Brush entire top with egg wash and add a sprinkle of coarse salt on top
- Bake for approximately 25 - 35 minutes or until top is golden brown.
*Dish size may vary so may make more. Have extra pie crust to make more or if you want to cut extra to add a design cut out on top.
Enjoy!