Chicken Pot Pie Crust Recipe Butter

Prepare pie crusts as directed on box for two crust pie using 9 inch glass pie pan.

Chicken pot pie crust recipe butter. Continue cooking stirring occasionally and scraping bottom of pan until foam subsides butter turns golden brown with a nutty aroma and milk solids separate into brown specks that sink to bottom 2 to 7 minutes. Add in the diced onion and saute until softened stirring often. Place potatoes and carrots in a large saucepan.

Add the diced tomato jalapeno chicken and chicken marinade and cook for 10 minutes. Heat 1 4 cup butter in a medium skillet over med hi. Stir and then slowly add in chicken stock or broth and milk whisking as you add the liquids.

Add water to cover and boil for 12 minutes. Add water to cover. When the butter is bubbling add 1 4 cup flour and stir with a wire whisk for 2 3 minutes.

Cook 2 minutes stirring frequently until tender. Preheat oven to 425. Stir until soft about 3 4 minutes and then add garlic and butter.

Add in the garlic and ginger and cook until fragrant. How to make homemade chicken pot pie crust to make a chicken pot pie crust from scratch you ll whisk together flour and salt cut in cold butter and shortening using either a pastry blender or your food processor and then drizzle in ice cold water. Bring to a boil.

In a large skillet heat butter over medium high heat. Stir in water a tablespoon at a time until mixture forms a ball. When it boils reduce heat to medium.