Chicken Pot Pie
Chicken Pot Pie is an moderately easy dinner. Made with pastry for 9-inch 2-crust pie (i use a frozen crust for the bottom and a refrigerated crust for the top), 2 tablespoons butter or margarine, 2 tablespoon flour, 1 teaspoon salt and 1/8 teaspoon pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat oven to 425. Melt butter in large saucepan over low heat.
Mix in flour and spices.
Cook over low heat and stir until mixture is smooth and bubbly.
Remove from heat.
Add broth and milk.
Heat to boiling stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Add chicken and vegetables. Pour mixture into pie crust bottom.
Place refrigerated crust on top, trim, and seal edges.
Cover edge of pie with foil strips and bake for 35 to 40 minutes.
(Remove foil strips during last 15 minutes of baking.)
π· Perfect Pairings
Complete your meal with these
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