Ingredients
- 3 Tbsp. Olive Oil
- 5 Cups Chicken Stock
- 1 ½ Sticks Butter
- 1 Onion, Chopped
- ¼ Cup Heavy Cream
- 1 Egg, Beaten
- 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
Instructions
- 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!