Dim Sum Sunday ~ Pot Pies

Today marks the second anniversary of Dim Sum Sundays over at The Karmic Kitchen.

SWEET!

In the very first DSS, Shamy and Java Junkie went with a pot pie theme. So in honor of that, we bring you once again yummy wonderful pot pies.

Chicken pot pie with vegetables.

1 pound package of chicken breast

1 cup frozen onions (I use fresh)

1 cup thinly sliced carrots

1/3 cup thinly sliced celery

1 1/2 cups frozen peas

1 14 1/2 once can of chicken broth

3/4 cup of milk

1/3 cup unsifted all purpose flour

3/4 teaspoon salt

1/2 teaspoon poultry seasoning

1/4 teaspoon ground black pepper

15 ounce package of refrigerated pie crust


In large saucepan saucepan, heat the oil over medium heat. Add chicken and cook 2 minutes. And onions; saute' until chicken has cooked through and onions are slightly brown. Using a slotted spoon, transfer the chicken and onions to a plate and set the mixture aside.

Add the carrots and celery to the saucepan; saute' vegetables until slightly softened-about 5 minutes. Stir in the peas and chicken broth. Bring mixture to a boil;reduce heat to low, cover, and simmer 5 minutes.

Heat the oven to 425. In a two cup liquid measure, stir together milk , flour, salt, poultry seasoning, and pepper. Slowly whisk milk mixture into the saucepan. Stir until thickened. Stir in reserved chicken and onions.

Spoon chicken and vegetable mixture into a 9 inch round baking dish or cast iron skillet. Top with pie crust and cut slits to allow steam to escape. Bake until crust is golden and filling is bubbly- about 20-25 minutes.


For more DSS fun head on over to Shamys at The Karmic Kitchen.