Chicken Pot Pie Recipe Half And Half

Add additional salt and pepper to taste.

Chicken pot pie recipe half and half. Cook stirring frequently until sauce is thickened 3 to 5 minutes. Whisk in flour until mixture is smooth. Add chopped chicken stirring well.

Cook for 1 minute then pour in the chicken broth and wine if using and stir it around and let it cook and thicken. Remove from heat and stir in chicken. Preheat oven to 400 degrees fahrenheit.

Pour into shallow 2 quart casserole dish and top with pie shells. Stir half and half mixture parsley 1 teaspoons salt pepper and thyme into vegetables and bring to a boil over medium high heat. Once it starts to thicken add the turmeric salt pepper and thyme.

Add the half and half or cream then stir the mixture and let it bubble up and thicken about 3 minutes. Cook over medium heat stirring constantly until thickened and bubbly. Cut vents in the top crust.

If it seems overly thick splash in a little more broth. Top with the remaining pie crust. Combine broth and half and half.

In a small bowl stir together broth and half and half. Pour chicken vegetable mixture over the pie crust. Gradually stir into vegetable mixture.