![]() With it’s creamy vegetable and meat filling and amazing crust, this easy chicken pot pie is a meal all on it’s own. If you are someone who happens to always have cooked chicken on hand, I would suggest letting the sauce simmer for 10 minutes and then adding the cooked chicken with the frozen peas. It means that you don’t have to figure out how to get that chicken cooked. That being said, I love that we are starting with raw chicken breasts in this recipe. I can totally appreciate that, it takes a step out of the recipe. ![]() Using Raw ChickenĪ lot of pot pie recipes call for cooked chicken breast. If that means making this recipe with store bought crust, go for it! Follow the recipe exactly as written using a pre made crust. I am, of course, an advocate for doing what works best for you in your kitchen. If you opt to make a homemade crust, I suggest making the crust the day before you want to make and serve this homemade chicken pot pie. You can find a full tutorial for how to make this fool proof pie crust recipe. I personally like the taste and texture much more. I will always vote for my homemade pie crust over store bought. Cover the pie with the second crust and bake. Roll out the pie crust, and add the filling. Put the pie together: Once the filling is done, stir in the frozen peas, and remove the bay leaves.Cook the chicken: Add raw chicken to the creamy sauce and let it cook.Add the chicken stock and then the milk to make a thick creamy sauce. The mixture will be very thick and crumbly. Make a roux: Add some flour once the vegetables are soft.Sauté the vegetables: In a large skillet sauté the onion, carrots, celery, and garlic in butter.Make the pie crust: A homemade pie crust should set in the refrigerator for at least an hour, but could definitely be made the night before.It was easy to make and absolutely loved by the whole family.
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