Ingredients
-
2
-
-
-
-
1
-
2
-
2
-
3
-
1/2
-
10 1/2
-
1/2
-
1
-
1
-
1
-
Directions
Chicken Pot Pie With a Twist!, I’ve searched for a chicken pot pie that had a bit more flavour, couldn’t find one so I made this last night I have to say that it had a very nice flavour and texture The secret is adding mustard! Hope you enjoy it as much as we did !, Excellent! Wanted even more spice so i added yellow curry to the mustard MMmmm spicy delicious!
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Steps
|
1
Done
|
Heat the Oil in a Pan Over Medium Heat. |
|
2
Done
|
Add Salt and Pepper to the Chicken. |
|
3
Done
|
Fry on Medium or Lower Until Cooked Through. You Might Have to Reduce the Heat So That the Chicken Will not Brown - Just Cook. |
|
4
Done
|
While the Chicken Is Cooking Slowly, Chop the Onions and Celery. |
|
5
Done
|
Add Onions and Celery to the Same Pan as the Chicken |
|
6
Done
|
Cover the Chicken and Vegetables So That They Become Tender. |
|
7
Done
|
While This Is Cooking, Chop the Potatoes and Carrots - Cubed. |
|
8
Done
|
Boil Potatoes and Carrots Until Fork Tender. |
|
9
Done
|
Add Frozen Peas About 5 Minutes Before the Potatoes and Carrots Are Done. |
|
10
Done
|
in a Separate Bowl, Mix Chicken Soup, Milk, Chicken Boullion and Mustard -- Consistency Should Be Loose (you Might Have to Add a Bit More Milk to Make It a Sauce). |
|
11
Done
|
Drain Vegetables and Add to a Large Casserole Dish. |
|
12
Done
|
Remove Chicken and Chop Into Bit Size Pieces - Add to Casserole. |
|
13
Done
|
Add Softened Onions and Celery on Top of Casserole. |
|
14
Done
|
Pour Soup Mixture on Top of Casserole. |
|
15
Done
|
Roll Out Pie Dough on Top of Casserole. |
