Creamed Chicken Filling:
Boil chicken in water for 1 hour. Save chicken broth and set aside. Shred chicken and let cool. In a large saucepan, mix flour and butter to make a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth; remove from heat and let cool.
Crust:
Mix ingredients and shape into a 1-1/2-inch wide log. Cut into eight pieces. Roll each piece evenly unitl 1/8-inch thick. Line four pot pie plates (6-inch size) with crust and save remaining four pieces for top crust. Fill pans with 1-1/2 cups cooled cream chicken mixture. Cover tops with last four crusts, seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375°F for 30 minutes or until filling overflows.
Author's Comments
Flaky crust and ono (hawaiian word for delicious) filling.
This was a great recipe!!! I changed it a little by adding 2 Cips of diced potatoes. I also added diced garlic for flavor. I can't wait to try this again.
Instructions
Creamed Chicken Filling:
Boil chicken in water for 1 hour. Save chicken broth and set aside. Shred chicken and let cool. In a large saucepan, mix flour and butter to make a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth; remove from heat and let cool.
Crust:
Mix ingredients and shape into a 1-1/2-inch wide log. Cut into eight pieces. Roll each piece evenly unitl 1/8-inch thick. Line four pot pie plates (6-inch size) with crust and save remaining four pieces for top crust. Fill pans with 1-1/2 cups cooled cream chicken mixture. Cover tops with last four crusts, seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375°F for 30 minutes or until filling overflows.
Author's Comments
Flaky crust and ono (hawaiian word for delicious) filling.
Similar Recipes
casserole, chicken, chicken pot pie, pot pie