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Chicken Pot Pie

Recipe by Recipe submitted by Bonnie Lowry, Product Focus Group Alumni Member

Ingredients:


  • 1 6lb chicken
  • 3 quarts water
  • 1 stalk celery, leaves and all
  • 1 large onion, cut in 1/8s
  • 5 tablespoons chicken base (or equal amount of bouillon cubes)
  • FOR STEW:
  • 7 cups chicken stock
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cups carrots, thinly sliced
  • 2 cups green beans, cut in 1" pieces
  • 1 1/2 cups corn, removed from cob
  • 4 cups potatoes, diced
  • 6 cups chicken, chopped
  • 10 oz cream of chicken soup
  • 1 package pie crust

Directions:


1. Place chicken, ½ stalk celery, onion and water in Medium Stockpot and bring to a boil. Reduce heat and simmer for 1 hour. When done, strain stock, discard celery and onion, cool chicken, debone & cube.

2. For stew, bring stock, celery, carrots and green beans to a boil then reduce heat and simmer until tender. Add potatoes and corn, simmer until tender. Most of the stock should be cooked down. At this point add chicken to soup. Cool before pouring into pie pastry.

3. Preheat oven to 350 degrees F and place oven rack in center position. Place the Silform® Pie Mold on the Perforated Baking Sheet and set aside. Line mold with dough, add stew and top with more dough. Crimp dough around edges and cut vents in top to release steam. Bake for 60-90 minutes or until golden brown. *This recipe make 2 pies, divide and freeze half for later!

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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Milford
Michigan
48381
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