Chicken Pot Pie
Ingredients
| 2 | Pie Crusts, Refrigerated |
| 1 | Onion, Diced |
| 1⁄3 cup | celery, chopped |
| 1⁄3 cup | green onion |
| 1⁄3 cup | bell pepper |
| 1⁄3 cup | flour |
| 1⁄3 cup | butter |
| 1 can | chicken broth |
| 1 cup | corn |
| 1 cup | peas, frozen |
| 2 cups | hash brown cubes, frozen (not shredded) |
| 1 cup | carrots, matchstick |
| 1⁄4 cup | parsley, fresh |
| 1⁄2 tsp | pepper |
| 1⁄2 tsp | salt |
| 4 | chicken breasts, boiled until tender (about 12 min) and cubed |
| 1 | egg white |
Steps
- Preheat oven to 350 degrees. Grease a 9" or 10" pie or quiche pan. Melt butter over medium low heat in a large skillet or dutch oven. Add flour and cook and stir 3 minutes, until slightly golden. Add Holy Trinity mix and yellow onion. Cook three more minutes, stirring. Slowly add chicken broth, whisking all the while to blend. If mixture is too much like paste, add water or more broth a little at a time until mixture is creamy and about the thickness of a dense gravy. Remove from heat. Stir in vegetables, salt and pepper, and chicken. Turn to coat. Roll out one crust on parchment paper or wax paper and press into pie pan, hanging over sides at least an inch. Smooth crust in pan to press out air bubbles... Fill crust with chicken mixture. Roll out second crust the same way and lay on top of first crust. Turn and fold ends under, pressing together and rolling up to about 1⁄2" overhang. Does NOT have to be neat... it's pretty when it's irregular.. Brush egg white on top of crust. Cut five 1" slits into top crust. Bake for one hour, 5 minutes. Remove from oven and cool 15 minutes. Serve.