Ingredients:
1 pound boneless, skinless chicken breasts, cubed
2 cup champignon, sliced (any mushrooms will do)
1 cup carrots, sliced
1/2 cup onion, chopped
1/2 cup butter
1/2 cup milk
1/2 cup all-purpose flour
2 cups chicken broth
1 cup Cheddar cheese, shredded
1 teaspoon salt
2 unbaked pie crusts, (9 inch)
1 pound boneless, skinless chicken breasts, cubed
2 cup champignon, sliced (any mushrooms will do)
1 cup carrots, sliced
1/2 cup onion, chopped
1/2 cup butter
1/2 cup milk
1/2 cup all-purpose flour
2 cups chicken broth
1 cup Cheddar cheese, shredded
1 teaspoon salt
2 unbaked pie crusts, (9 inch)
Directions:
Add chicken breasts and carrots in a pot, cover with water and cook for 10 minutes. Add in mushrooms and cook for another 5 minutes. When done, drain the water and let it rest.
Place a saucepan over medium high heat and add in butter. When the butter is melted add onion and cook until soft and lightly brown. Stir in flour and season with salt. Slowly add milk and chicken broth while stirring and cook until reduced and thick. Remove from heat.
In a bottom pie crust add in chicken with carrots and mushrooms,top with cheddar cheese and lastly pour prepared sauce. Cover with top pie crust and seal the edges. Stab the top crust several times with knife.
Preheat oven to 425 degrees F. Bake for 30 minutes or until top is golden brown. Let it rest for 10 minutes and serve warm.
Add chicken breasts and carrots in a pot, cover with water and cook for 10 minutes. Add in mushrooms and cook for another 5 minutes. When done, drain the water and let it rest.
Place a saucepan over medium high heat and add in butter. When the butter is melted add onion and cook until soft and lightly brown. Stir in flour and season with salt. Slowly add milk and chicken broth while stirring and cook until reduced and thick. Remove from heat.
In a bottom pie crust add in chicken with carrots and mushrooms,top with cheddar cheese and lastly pour prepared sauce. Cover with top pie crust and seal the edges. Stab the top crust several times with knife.
Preheat oven to 425 degrees F. Bake for 30 minutes or until top is golden brown. Let it rest for 10 minutes and serve warm.
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