¾ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
3 Skinless, Boneless Chicken Breasts
1 Refridgerated Pie Crust, Room Temperature
1 (10 Oz.) Bag Frozen Peas
½ Cup Fresh Itialian Parsley, Minced
2 Cups Carrots, Medium Diced
2 Tsp. Salt
½ Tsp. Pepper
Preheat the oven to 350°. Place the chicken breasts on a baking sheet and rub with olive oil. Season the chicken breasts, as preferred. Roast 25-30 minutes, or until cooked through. Set aside until cool enough to handle. Cut the chicken into large dice (4-6 Cups of Chicken).
In a small saucepan, heat the chicken stock. In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add MIES BREADING and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the large pot. Simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, and heavy cream. Add the chicken, carrots, peas, onions, and parsley. Mix well.
Preheat oven to 375°. Pour pot pie filling into a baking dish. Unroll pie crust and place on top of filling. Trim off extra crust. Brush the dough with beaten egg and make 3 slits in the top. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling. Serve & Enjoy!
Author: Lena Levy
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