Fresh Corn & Chicken Pot Pie

2 Frozen Pie Crusts

2 Boneless Skinless Chicken Breasts Cubed

1 Cup Fresh Sweet Corn cut off the cob ( about 3 ears)

1 can Sliced Potatoes

1/2 can Green Beans

1 can Sliced Carrots

1/3 cup chopped fresh Celery

1/3 cup diced Onion 

2 Tbsp Butter

2 Tbsp Parsley

1 Tsp Garlic powder

1/2 Tsp Thyme

2 Tbsp Chicken Soup base (or 3 cubes bullion crushed)

1/2 cup Water

1/3-1/2 cup Flour ( to thicken sauce)

1 Tsp. Pepper

salt to taste

Preheat oven 350 degrees and pull pie crusts out of freezer to thaw.

Place chopped Celery and Onion in large saute pan with butter heat at medium until tender, then add in cubed raw chicken, Cook until done (about 7-10 minutes per side). Sprinkle in Chicken soup base ( OR crushed chicken bullion cubes), add water, stir to mix. Add Seasonings, Parsley, Thyme, Garlic, Pepper. Mix well let simmer on low 5-10 minutes.  Sprinkle in the flour and mix in really good over medium heat until thickened.  Finally add in your veggies, fresh corn, drain your cans and add the rest of the veggies, sliced potatoes, green beans, sliced carrots . Cook on low 10 minutes, taste and see if you need a little salt before you fill your pie crusts.

Take pie crust and poke holes around the bottom and a few on the sides with the tines of a fork. Put in oven for 10 minutes until light browned. Remove let cool and take a Large slotted spoon and scoop the filling (with most of the liquid removed) from the saute pan into the crust. Take the second crust and gently cut off the fllutededge and invert over the filled crust as a top. Put three or four cuts into  the top crust to vent the steam as it cooks. Bake until filling is completley heated and top is brown. Bake at 350 degees about 25-35 minutes. Let set 10-15 minutes before serving. Great Autumn meal with 1 slice of Corn and Chicken pot pie and 1/2 acorn squash on the side. Autumn in a dish. And the house smells phenomenal!

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