Chicken Pot Pie Recipe Heavy Whipping Cream
Trim any excess as needed.
Chicken pot pie recipe heavy whipping cream. Cover with lattice top. Saute stirring for 3 minutes. Add enough milk to the broth mixture to equal 2 1 2 cups.
Line with a sheet of parchment paper large enough to hang over the edges of the plate and fill with pie weights. Bake the crust on lowest rack of oven until edges of the crust are very slightly golden and the center is matte 25 30 minutes. Stir in chicken broth and cream.
Boil and stir for one minute. Rub your remaining 2 teaspoons of heavy whipping cream on the top of the pie to help the final product come out shiny and golden brown. If you choose not not add wine substitute more chicken broth to replace the wine.
Gradually stir in broth mixture. Add the onion and celery. Heat to boiling stirring constantly.
Bake for 35 to 40 or until crust is brown. Sprinkle with flour stir and cook over medium heat for about 2 minutes. Reduce heat to low and add chicken broth wine and heavy whipping cream.
Dump everything into a 9 inch pie plate no need to grease the bottom. Stir in flour until well blended. Cut chicken into 1 2 inch pieces.