Monday, December 28, 2015

Easy Chicken Pot Pie


2 1/2 c. flour
1 c. shortening
1 1/2 tbsp. garlic salt
cold water
3 frozen chicken breasts
2 c. frozen crinkle cut carrots
1 c. Frozen broccoli florets
1 c. Frozen cauliflower florets
2 packets chicken gravy mix


Combine flour and garlic salt. Cut in shortening until texture is fine. Drizzle cold water until dough just sticks together. Do not knead. Roll out 2 10" crusts. 


Boil carrots separately for ten minutes. Microwave chicken breasts for 4-6 minutes until no longer pink (do not overcook, rotate pieces midway through). Cut into small pieces and leave in juices. Prepare 2 cups chicken gravy and boil to thicken. Once thick, add chicken pieces and juices and boil another minute. Gently microwave broccoli and cauliflower until thawed but still crisp. 

Line a 10" pie pan with lower crust. Layer carrots, broccoli and cauliflower in the bottom. Sprinkle with garlic salt. Pour chicken and gravy over the veggies. Lay on the top crust and crimp the edges to seal. 

Bake at 450° for 30 minutes, with a foil-lined cookie sheet on the rack below to catch any overflow drips. 

Let stand for 5 minutes and serve. 

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