Chicken Pot Pie Filling Recipe

To freeze chicken filling.

Chicken pot pie filling recipe. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning. Add thyme carrot and celery cook for 3 minutes or until carrot is softened. Chicken marinated in garlic layered with sun dried tomatoes pesto spinach and feta cheese and wrapped in flaky puff pastry.

Add chicken carrots celery and onion. To bake pour filling into 2 quart saucepan heat over medium heat 5 to 6 minutes stirring frequently or until thoroughly heated. Cool uncovered in refrigerator 30 minutes.

Cook on low heat for about an hour. Bake at 425 for 30 35 minutes on the lower rack of your oven until the crust is golden brown and the filling is bubbling. Melt butter in a large skillet.

Make several small slits in the top to allow steam to escape. Put in frozen veggies chicken and seasonings. Step 5 bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Season with salt and pepper. Stir scraping the bottom of the pot and cook for 1 1 2 minutes or until wine is mostly evaporated. In a bowl combine cup 55 g of the butter with the flour.

Preheat oven to 425. Add 1 can of cream soup and 1 2 a can of milk. Add the half and half or cream then stir the mixture and let it bubble up and thicken about 3 minutes.