DELICIOUS CHICKEN POT PIE




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.

You’ll need:
+ 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.
INSTRUCTIONS:
+ 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!!






Leave a Comment