Easy and quick Chicken pot pie, one of our family meal recipes
We didn’t go to Heritage day last year, I was battling if I must go this year as I have been pretty busy trying to finish up a wedding album. Finally it was done. You might view the album HERE if you like.
Discover Heritage Day, Waterford PA
Hot and bright sunny day, good time to go to Waterford Heritage Days. It was about 15 miles away from our house. One of the fairs we like to go to is the Waterford fair. There are many displayes of homeade art works at the fair. I must say I am so amazed to see how many people actually create their art. St Peter Epicospal Waterfort, PA were selling some beautiful fabrics from India. They are called 'Sari'.
On the other field, there were many of tents displaying of the story of life the way it happened during the civil war. People dressed up in Indian and pirate costumes, and women dressed up with their fluffy skirt. We stopped at the pirated tent; Nate was amazed with their shells collection and asked them many questions about it. A pretty lady explained to Nate about what pirats had and do during that time. He might not get it yet but for sure he was fascinated with the tools that these people have.
We stopped at the center stage where talent show was performed. Our friend’s daughter was singing on the state.
Back home, simple meal was ready to eat. One of the reason I like to make this chicken pot pie that because I can put carrots, green beans, corn in it and blend them with the taste not so much of vegetables so my son can eat it without so much struggling to convince him that is good. Because it is good.
Chicken Potpie
Filling
2 boneless chicken, boil and finely cut
1 Garlic
1 Vidalia onion
1 bag of frozen mix vegetables (carrot, peas, corn, green bean)
Salt and pepper
200 ml milk
50 chicken broths
50 gram all purpose flour
2 green onion (finely cut)
2 tablespoon vegetables oil
1 Garlic
1 Vidalia onion
1 bag of frozen mix vegetables (carrot, peas, corn, green bean)
Salt and pepper
200 ml milk
50 chicken broths
50 gram all purpose flour
2 green onion (finely cut)
2 tablespoon vegetables oil
In pan, stir garlic and Vidalia onion, salt and pepper for about 2 minutes or until slightly brown. Then add chicken, vegetables and chicken broth. Heat until boiling.
Lastly add milk and all purpose flour. Cook in medium heat and keep stirring until it is thick. Cool it down.
Lastly add milk and all purpose flour. Cook in medium heat and keep stirring until it is thick. Cool it down.
Pie Crust
I used ready mix frozen pie crust. As I said this recipe is easy and quick. Just roll out the pie crust and lay on the top of pie bowl or any baking pan you like to use. Fill out the bowl with the filling and cover up the bowl with remaining pie crust. Brush with egg yolk. Bake until the crust golden about 40 minutes.