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Chicken Pot Pie

4 servings

1/2 pound fresh pork sausage
1 small chopped onion
1 cup chopped celery
1 cup sliced fresh mushroom
2 tablespoons flour
1 1/2 cups chicken broth
2 cups diced cooked chicken
1 cup frozen, sliced carrot
1 cup cut frozen green beans
1/8 teaspoon pepper
1/2 teaspoon white pepper
1 teaspoon poultry seasoning
1 package all-ready pie crust

Shape sausage meat into 1-inch balls. In a large skillet, cook sausage
until brown on all sides; push to side of skillet. Add onion, celery and mushrooms;
Saute in sausage drippings for 2 minutes. Gradually add flour and chicken broth
and stir until mixture simmers and then becomes thick (about 3 minutes)

Stir in chicken, carrots, green beans, pepper and poultry season. Remove skillet
from heat. spoon mixture evenly into a shallow 1 1/2 quart oven proof casserole dish.

Preheat oven to 400 degrees. Roll out one pie crust to same size as top of casserole dish.
Cover dish with pie crust, tucking edges of crust over sides of dish. Spread out second
pie crust.

Using small cookie cutters, cut out decorative shapes (circles, leaves, flowers). Brush edges of
top crust with water. Arrange dough shapes on crust, overlapping slightly over edges of casserole
to form a border. Cut 2 or 3 small holes in top crust to allow steam to escape. If you like, cut
more decorative shapes from leftover dough, and drape around vent holes.

Bake pot pie for 20 to 25 minutes or until pastry is golden brown.



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Serve with APPLE NUT SALAD

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