This pie is one sneaky way of adding some veggies to your kids’ diet! For some reason, most kids don’t care for their greens – except when they’re hidden inside a delicious pie, such as this one. I mean, I think I probably did the same thing. My mom most likely had to hide some of the vegetables she fed me as well.Ii know for a fact that I did not like mushrooms when i was growing up. And guess what? Now I do!
I couldn’t agree with them more! Every time I bring this recipe out, I end up making two pies instead of one. It’s such an easy way of making sure you have a delicious lunch ready for the next couple of days!
Ingredients
2 lb chicken breasts, boneless and skinless
2 c chicken broth (enough to cover breasts)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 c celery, chopped
1/3 c all purpose flour
1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp parsley, freshly chopped
1/2 tsp thyme, dried
2 pie pastry (for double crust pie)
1 egg, lightly beaten
Instructions:
Preheat oven to 400 degrees. Prepare a deep pie dish by lining it with one of the pie pastries.
Combine the chicken breasts, chicken broth, salt and pepper in a large saucepan, over medium-high heat. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes, or until chicken is no longer pink in the center.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand and when it has cooled a little, spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into bite-sized pieces.
Melt butter or margarine in the same pan. Add the onion and celery. Saute for 3 minutes, stirring occasionally. Stir in flour until well blended. Stir in broth mixture gradually, add the herbs. Simmer, stirring constantly, until the sauce thickens and boils. It will look like too much liquid but don’t worry, it isn’t. Add the chicken and vegetables, give it a good stir to combine. Pour the mixture onto the pie crust in the pie dish, almost to the top.
Cover with second pastry and seal the edges by pinching together the top and bottom, then pressing against the lip of the dish. Cut a few vent holes in the pastry, brush with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake for about half an hour, or until the crust is golden brown. When done, the filling will be thick and creamy. Let cool for 10 minutes before serving.
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Quick tip: Use rotisserie chicken to make this even faster.
