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.
