Step by step Youtube tutorial
Chicken Pot Pie Filling
2-3 lbs boneless, skinless, chicken breast
1 finely chopped stalk celery
1/2 bag frozen peas
1 qt. Almond milk (or half and half)
2-3 Tbsp chicken better than bouillon
1 1/2 C chopped carrots
Thicken with 1/2 C corn starch and cold water mixed.
Boil vegetables in large pan with chicken base and 2 quarts water till tender. Cube chicken and cook in sauce pan till completely cooked through (season with onion powder, garlic powder, and salt). Add almond milk and chicken to vegetables. Let come to a boil again. Add corn starch mixture slowly while mixing filling. Scoop into pie shells and cover with pie crust top (makes about 12 little pies or 2 large). Bake at 400 for about 20 min.
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