Chicken Pot Pie
Chicken Pot Pie is an moderately easy dinner. Made with 1 whole fryer (3 lb.), 2 c. water, 2 carrots, sliced, 2 stalks celery, sliced and 1 medium onion, wedged, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones.
Pour remaining ingredients through a sieve, reserving vegetables and broth.
Melt margarine in a saucepan.
Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles.
Add peas. Taste for salt and pepper.
Stir in chicken and vegetables.
Pour into a buttered casserole. Top with cheese biscuit crust.
Bake at 450Β° for 15 minutes or until liquid is bubbly and biscuits are brown.
π· Perfect Pairings
Complete your meal with these
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