This recipe for a chicken pot pie is filled with flavor. It has a flaky pie crust and a buttery, fluffy chicken pot pie filled with chicken breast, a mixture of fresh and frozen vegetables, and a mixture of fresh and dried herbs.
I wanted to make a simple chicken pot pie initially. So, I began to use refrigerated pie dough, all the frozen vegetables, all the dried herbs. It was quick, but it required some new, bright flavors.
+ 4 cups of cooked chicken, chopped.
+ 2 pie crusts.
+ 3 carrots.
+ 2 medium potatoes.
+ 1 large onion.
+ 1 cup of celery.
– We need all the vegetables diced.
+ 2 cups of chicken broth.
+ 1 cup of half and half.
+ 1/2 cup of melted margarine.
+ 1/2 cup of all-purpose flour.
+ 1 tsp of sea salt.
+ 1/2 tsp of black pepper.
+ STEP 1+ Preheat your oven to 400 degrees F.
+ STEP 2+ For 10 minutes, sauté the onion, carrots, and celery potatoes in margarine.
+ STEP 3+ Add the flour to the sauteed mixture, stir well, and cook for 2o 3 more minutes, stirring constantly.
+ STEP 4+ Combine half and half with chicken broth. Stir in the vegetable mixture gradually.
+ STEP 5+ Stir continuously over medium heat to cook until thickened.
+ STEP 6+ Sprinkle sea salt and black pepper, then add the chopped chicken and blend well with a wooden spoon.
+ STEP 7+ Pour the mixture into a 2 quarts casserole and cover with pie shells.
+ STEP 8+ Bake for 40 to 45 minutes or until the crust is flaky and golden.
WINTER IS COMING, AND THIS TASTY CHICKEN RECIPE FOR ME IS THE BEST ONE, ENJOY IT!!