Recipe For Chicken Thigh Pot Pie

Stir in chicken and peas and carrots.

Recipe for chicken thigh pot pie. Heat to boiling stirring constantly. Cook and stir 4 to 5 min. Cut a 1 inch vent hole in each small pie or four to six 1 inch vent holes in a large pie.

Add chicken and onions. Lightly brush the pie crust with the beaten. Prepare pie crusts as directed on box for two crust pie using 9 inch glass pie pan.

Set chicken aside to cool and reserve 2 cups of the chicken broth from the pan. Whisk milk dressing mustard and flour until blended. Roughly chop two thirds of the thighs finely chop the rest and add to the onion pan.

Heat oven to 400 f. Peel and roughly chop the onions adding them to the larger pan as you go. 2 in 2 quart saucepan melt butter over medium heat.

In a small bowl lightly beat the egg with 1 tablespoon water. Reduce heat to a simmer skim off any foam that forms and cook the chicken until tender about 45 minutes. Stir in flour onion salt and pepper.

Pour 1 tablespoon of olive oil into the larger pan. Place a 30cm non stick ovenproof frying pan on a high heat with a smaller non stick pan on a medium heat alongside. Cook stirring constantly until mixture is bubbly.