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Chicken Pie!

Posted by Gianna Elizabeth Ianos on Monday, May 20, 2013 Under: Pie for Dinner?


Meat pies are very popular in Europe, here they are okay, but most do not make anything special.

I decided to change that!

Pictured is a Chicken Pie, loaded with organic chicken breast chunks, fresh peas, carrots, green bean, and even corn.

I make my gravy with cream, butter and cream of chicken soup with a dash of this and that.

The crusts are organic too, but not made by me, I forgo that for someone else to do as long as the quality is good.

This whole process from start to finish takes app. 20 minutes to put together and another 1+ to cook @ 350' until crust is golden brown and gravy is bubbling out a bit at top. Let sit for app. 10 minutes before serving and cut yourself a big piece of Chicken Heaven healthy, hearty and filling, You can thank me later, Enjoy.

In : Pie for Dinner? 

Next post: Crowd Cut Deal...
Previous post: Braised Lamb Chops

Tags: pie for dinner tonight  meat pies  hearty and filling 
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Chicken Pie!

Posted by Gianna Elizabeth Ianos on Monday, May 20, 2013 Under: Pie for Dinner?


Meat pies are very popular in Europe, here they are okay, but most do not make anything special.

I decided to change that!

Pictured is a Chicken Pie, loaded with organic chicken breast chunks, fresh peas, carrots, green bean, and even corn.

I make my gravy with cream, butter and cream of chicken soup with a dash of this and that.

The crusts are organic too, but not made by me, I forgo that for someone else to do as long as the quality is good.

This whole process from start to finish takes app. 20 minutes to put together and another 1+ to cook @ 350' until crust is golden brown and gravy is bubbling out a bit at top. Let sit for app. 10 minutes before serving and cut yourself a big piece of Chicken Heaven healthy, hearty and filling, You can thank me later, Enjoy.

In : Pie for Dinner? 

Next post: Crowd Cut Deal...
Previous post: Braised Lamb Chops

Tags: pie for dinner tonight  meat pies  hearty and filling 
« Back to posts

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