Recipe: Chicken Pot Pie

 I got in a discussion recently on why I don't add sugar to my pie crust. Well, my answer is that pie doesn't have to be sweet. So, here's an example of a not sweet pie. 

Chicken Pot Pie:
1 large or 2 small pie forms lined with uncooked pie crust
1 pound (450g) chicken, cut into small pieces
3 cups (circa 400g) frozen vegetables
1 tbsp salt
1 tsp black pepper
2 cups (450mL) milk
2 tbsp dried onions
1 tbsp chicken boullion
1/4 cup (40g) flour
about 1 tbsp oil
herbs to taste

In a hot pan, add oil and heat on high heat. Fry the chicken with half the salt and pepper until cooked. 

Add frozen vegetables and cook until all water from ice is evaporated. 

Spoon into lined pie forms. 

In a saucepan on medium-high heat, combine milk, onions, boullion, flour, the rest of the salt and pepper and the herbs, stirring constantly until mixture begins to boil and is quite thick. 

Spoon over the meat and vegetables. 

Stir briefly to combine with the meat and vegetables. 

Roll out the rest of the pie crust and cover the pies with it, fluting the edges and adding cuts to allow for venting. 

Bake at 400°F or 200°C for 30-40 minutes or until the pie crust begins to brown. Allow to stand for 10 minutes. Keep in fridge for up to 3 days or freeze, if desired.

This chicken pot pie recipe is amazing. Even my kids were enthusiastic and ate a good amount each.

It is fabulous and usually has leftovers, since it makes such a large amount, and it tastes amazing as leftovers as well.

Watch us make this hearty pie recipe on our YouTube channel here: https://youtu.be/3JbwqOn-N9c
Schaut zu wie wir dieses herzhafte Pie rezept auf unserem YouTube Kanal machen hier:

https://youtu.be/m24Cg_wOITQ