Chicken Pot Pie #2
9-inch skillet
1 tbs vegetable oil
3/4 lb skinless thighs cut into 1 1/2 inch pieces
3/4 lb skinless breasts cut into 1 1/2 inch pieces
1 c frozen pearl onions
1 c sliced carrots
2/3 c sliced celery
1 1/2 c frozen pears
14 1/2 c chicken broth
3/4 c milk
1/3 c flour
3/4 tsp salt
1/2 tsp poultry seasoning
1/4 c black pepper
pie crust
Heat oil. Add chicken thighs. Cook 2 minutes. Add breasts and pearl
onions. Saute until chicken has cooked through - 5 to 7 minutes.
Set aside.
Add carrots and celery. Saute 5 minutes. Stir in pears and broth.
Bring to boil.
Heat oven to 425°. Stir milk, flour, salt, and poultry seasoning.
Stir until thick. Stir in chicken and onion. Top with pie crust. Cut
slits in crust. Bake 20 to 25 minutes.