Chicken and Egg Pot Pie
Chicken And Egg Pot Pie is an moderately easy dinner. Made with 1 1/2 lb. raw chicken breast nuggets, 2 (14 oz.) cans chicken broth, 1 tsp. salt, 1 (4 oz.) can drained mushrooms and 5 hard-cooked eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°. Grease a 9 x 12 baking dish.
Boil chicken nuggets in broth until done.
Remove chicken and strain broth.
Reserve 3 cups.
In 4-quart saucepan, melt butter.
Add flour, stirring until bubbling and foamy.
Whisk in reserved broth.
Add salt and pepper, stirring until smooth and thick.
Remove from heat.
Add mushrooms, peas and carrots and chopped eggs.
Pour into casserole.
Roll pastry to 14 x 11-inch rectangle.
Place on top of casserole.
Fold under excess pastry.
Do not stretch pastry.
Crimp edges with fork.
Cut 6 (1-inch) slits in top of pastry.
Brush top of pastry with egg mixture.
Bake 35 minutes or until golden.
π· Perfect Pairings
Complete your meal with these
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