Chicken Pie Almondine
Comfort food with chicken, hardboiled egg, carrots, peas, onions, celery and an almond topping. Serve with a tossed salad or fruit salad for an easy meal.
Ingredients
- 1/2 tsp Camper Seasoning Mix
- 2 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 2 Tbsp butter
- 2 Tbsp melted butter
- 1 2.25 ounce bag sliced almonds
- 1 frozen 9" deep dish pie crust
- 6 cups water
- 1/2 pound boneless skinless chicken breast — cubed
- 1.5 cups fresh carrots — peeled and sliced
- 1 cup frozen peas or a mix of frozen peas and corn
- 1 cup celery — sliced
- 1 medium onion — chopped
- 2 hard boiled eggs — sliced
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 tsp salt
- 1/4 tsp black pepper
Cooking Steps
Preheat oven to 425 degrees.
Take pie crust out of the freezer and let thaw.
Bring water to a low boil in a large pot and add 1/4 Tsp salt.
Reduce heat to a simmer and add chicken and carrots and cook for 15 minutes.
The internal temperature of the chicken should reach 165 degrees.
Drain water in the pot with chicken and vegetables.
In a large pan, heat 2 Tbsp butter and sauté onion and celery for 5 minutes.
Add the seasoned flour mixture.
Stir for 2 minutes.
Slowly add chicken broth, using a whisk to prevent and remove lumps if needed.
Then slowly add milk, using a whisk to prevent and remove lumps if needed.
Continue stirring for 3 minutes.
Add the peas, chicken and carrots to the sauce and add the remaining salt and pepper.
Stir and cook for 5 minutes until the peas are thawed.
Pierce the pie crust with a fork in a few places on the bottom of the crust.
Place the sliced boiled egg in the bottom of the pie crust and pour the chicken and vegetable sauce mixture over them into the pie crust.
Melt the remaining 2 Tbsp butter.
Top the chicken mixture with the almonds and then drizzle them with the melted butter.
Cover with foil and place the assembled pie on a baking sheet and cook for 30 minutes.