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Receta Double Crust Chicken Pie
by CookEatShare Cookbook

Double Crust Chicken Pie
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Ingredientes

  • 4 chicken breasts
  • 4 c. water
  • 1 med. carrot, scraped and quartered
  • 5 mushrooms
  • 1/2 c. frzn English peas, thawed
  • 2 tbsp. corn starch
  • 2 tbsp. water
  • 1 med. onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double crust 9 inch pie

Direcciones

  1. Combine chicken, 4 c. water, 1/4 tsp. salt in Dutch oven; cover and bring to a boil. Reduce heat and cook till tender (45 min). Drain, reserving 2 c. broth. Cold and cut in large pcs.
  2. Meanwhile slice carrots, onions and put in broth. Cook about 10 min. Add in mushrooms sliced and peas, cook 5 min more. Dissolve cornstarch in 2 Tbsp. water - add in to mix. Bring to a boil.
  3. Cook 1 minute. Stir in cut up chicken; add in salt and pepper, basil and soy to taste. Line a deep dish pie pan with crust. Spoon in mix. Top with pastry. Cut slits in top. Bake at 450 degrees for 30 min.