Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

 The Year of Pie

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

    This is my creation! 100% mine! I loved it. I really loved the seasonings I chose. The only two things I would do differently, is to bake at 375 degrees, not 350 degrees and I would make a gravy with 1 cup water, not 2 cups of water (it made too much gravy). I baked the pie for 35 minutes at 350, but ended up adding at least 15 more minutes. The crust never did get golden, but it was still a good crust.  If I'd baked it at 375 degrees for 35-40 minutes, I think the crust would have turned out more like how I wanted it to (golden). The first piece out of the pie pan did not come out very, well, but that was because it was still too hot. The second piece I had (the day after) came out just fine. I thought this creation of mine was really good and I hope you like it. 

Ingredients:

1 chicken breast diced

1 medium/large potato, peeled and diced

1/2 large onion, chopped

1 12oz bag frozen mixed vegetables, use the "steam in a bag" kind

1 cup water

1-2 tsp chicken bouillon (I used a low sodium variety)

3/4 tsp onion powder

3/4 tsp garlic powder, 

3/4 parsley flakes, 

3/4 tsp celery salt

3/4 tsp spicy chili seasoning 

3/4 tsp ground sage 

1/2 tsp salt, plus a sprinkle

1/2 tsp pepper, plus a sprinkle

canola oil

cornstarch

two-crust pie crust (unbaked)

Directions:

Heat oven to 375 degrees. Drizzle a bit of canola oil in a large heated skillet. In a saucepan, boil diced potato in water until softened, but not mushy. Drain cooked potatoes and set aside. Season diced chicken with a sprinkle of salt, sprinkle of pepper and 1/4 tsp of each of the rest of the seasonings and add to the skillet. Cook completely and remove from skillet. Add chopped onion to the same skillet and cook until translucent. Return chicken to skillet and turn burner to low. In a saucepan, boil 1 cup water and 1-2 tsp chicken bouillon. Use a little bit of water mixed with cornstarch, to thicken the bouillon into a gravy. If it is not thick enough, add a little more water/cornstarch mixture. 

Combine the gravy, potatoes, onion, chicken and vegetables. Pour into unbaked pastry shell, add top crust and crimp edges to seal crusts together. Cut slits into top crust and bake for 35 to 45 minutes or until crust is golden. Remove pie from oven and let cool. Serve pie with a sprinkle of parsley flakes if desired and serve with a garden salad. 

Serves 8

Lemonchick's Chicken & Vegetable Pie
(cooked by not golden)

The first piece of pie that I took out wayyyy too early.

The second piece of pie that came out wayyyy better.