Chicken Pot Pie Filling Recipe With Milk
Place milk broth and stock powder in a large saucepan.
Chicken pot pie filling recipe with milk. Stir in flour salt pepper and celery seed. Simmer over medium low heat until thick. Place pastry over filling pressing edges to adhere to side of skillet.
Bring to a boil stirring constantly. To bake pour filling into 2 quart saucepan heat over medium heat 5 to 6 minutes stirring frequently or until thoroughly heated. Remove chicken shred or dice don t worry if inside a bit uncooked.
Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning. Refrigerate up to 1 day. Unroll a pie crust into each of two 9 in.
On lightly floured surface roll out pastry into a 10 inch 25 cm square. In the saucepan over medium heat cook onions in butter until soft and translucent. Cool uncovered in refrigerator 30 minutes.
Slowly stir in chicken broth and milk. Brush egg over top of pastry. Stir in chicken and peas until incorporated.
Place lid on simmer gently on medium low for 15 minutes do not boil can make milk split. Whisk in milk chicken broth and mustard. Remove from the oven and place the chicken pot pie on a wire cooling rack.