Nostalgia Electrics PIE400 SERIES Instructions And Recipes Manual page 15

CHICKEN POT PIE
• 1 lb. Skinless,
Boneless Chicken
Breast - cubed
• 1 Cup Sliced
Carrots
• 1 Cup Green Peas
• ½ Cup Sliced
Celery
• ¹ Cup Butter
/3
• ¹ Cup Chopped
/3
Onion
• ¹ Cup All-
/3
Purpose Flour
• ½ Tsp. Salt
• ¼ Tsp. Black
Pepper
• ¼ Tsp. Thyme
• 1¾ Cups
Chicken Broth
• ² Cup Milk
/3
VEGETABLE POT PIE
• 1 Tbsp. Olive Oil
• ½ Onion
• 4 oz. Mushrooms
• ½ Clove Garlic,
minced
• 1 Large Carrot
• 1 Potato, peeled
• 1 Stalk Celery,
chopped
• ½ Cup Green
Beans
• 1½ Cup Vegetable
Broth
• ½ Tsp. Salt
• ½ Tsp. Black
Pepper
• 1 Tbsp. Cornstarch
• 1 Tbsp. Soy Sauce
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In a saucepan, combine chicken,
carrots, peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat, drain and set aside.
In the saucepan over medium heat, cook
onions in butter until soft and traslucent.
Stir in flour, salt, pepper, and thyme.
Slowly stir in chicken broth and milk.
Simmer over medium-low heat until thick.
Remove from heat and set aside.
Place the chicken mixture in bottom pie
crust. Pour hot liquid mixture over.
Cover with top pie crust.
Follow directions to cook mini pies
using your MINI PIE MAKER.
Heat oil in a large skillet or saucepan.
Dice carrot, potato, onion and green beans.
Cook onions, mushrooms, and garlic in oil
for 3 to 5 minutes, stirring frequently.
Stir in carrots, potatoes, and celery. Stir
in green beans and vegetable broth.
Bring to a boil, then turn heat down to a simmer.
Cook until vegetables are barely tender, about
5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and ¼
cup water until cornstarch is completely dissolved.
Stir into vegetables, and cook until
sauce thickens, about 3 minutes.
Pour the filling into the bottom pie
crust. Cover with top pie crust.
Follow directions to cook mini pies
using your MINI PIE MAKER.