Monday, October 23, 2006

Chicken Pot-pie

This is another good use for leftover chicken. Start by blanching 1/3C each of diced celery, diced carrot 1/3C green peas, and one medium potato also diced. Cook them for about 5 min and then drain completely. In a sauce pan, mix 1/4C flour with 3T butter and heat until bubbley. In another pan, saute 1/3C diced onion and 4oz. sliced mushrooms. When the flour and butter has cooked for a minute, slowly stir in 14 oz. of stock and return to the boil. Add 2C diced cooked chicken to the sauce. Mix all of the parts together in a greased baking dish and cover with a pie crust. Bake for 45 min. at 350 degrees. We served it with a green salad.



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