Chicken Pot Pie

Chicken Pot Pie
Madyson Schenk

Comfort food at its best. Try this chicken pot pie, Nutristore Style!

Ingredients
  • 2 cups Nutristore Grilled Chicken (reconstituted)
  • 2½ cups Nutristore Potatoes (reconstituted)
  • 4 tbsp Nutristore Onions
  • 1 cup Nutristore Peas (reconstituted)
  • 1½ cups sliced carrots (cooked in water till softened)

For the Crust

  • 1 cup flour
  • ½ tsp salt
  • ½  cup butter
  • ¼ cup cold water
  • 1 egg beaten (optional)

For the Gravy

  • 6 tbsp butter
  • ½ cup flour
  • 2 cups chicken broth
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp parsley

Prep Time

45 Mins

Serving Size

8 Servings

Directions

Gravy - Melt butter over medium heat, add flour and whisk until smooth. Slowly add chicken broth and stir. Add spices and cook until sauce is thickened and smooth. Add vegetables and chicken to gravy. Turn off heat.

Crust - Mix flour and salt in bowl. Cut in butter with pastry cutter until the consistency of sand. Stir in water until dough gathers together. Roll out on floured surface to 1/8 inch thick. 

Grease pan, fill with gravy mixture and top with crust. Cut slits in the crust to release stream. Brush crust with beaten egg. Put dish on baking sheet covered with tin foil to catch any potential drips. 

Cook in 400 degree oven for 30 minutes.

Recipe Created by Alberta Jones

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