Sunday, September 27, 2015

Chicken Pie



Chicken Pie


2 lbs Chicken cubed
6 potatoes cubed
2 carrots sliced thin
1 stalk celery sliced thin
2 cloves garlic minced
½ onion chopped
½ cup frozen peas
½ cup frozen corn
1 tsp sage
2 tbsp fresh chopped basil (1 tbsp dried)
2/3 cup half and half
2 tbsp butter
2 tbsp flour
Heat the oven to 425 degrees. Cut the potatoes and put them on to boil.

Clean and trim chicken then cube and place in pan with a little olive oil and brown. When there is enough broth from the chicken, add all the vegetables except the corn and peas. Cook until the carrots are tender. Add 1/3 cup half and half, bring to a boil. The other 1/3 mix with the flour until it’s a smooth paste then stir into the pan until it is thickened. Add the corn and peas and stir.

Scoop into the individual baking dishes. Mash the potatoes using the butter some half and half until creamy. Spread over the top of the dishes over the mixture. Bake for 20 minutes, brown the top on broil for 5. Take out cool for 5 minutes and serve.