Recipe Chicken Pot Pie Veg All

To add mushrooms to this recipe.

Recipe chicken pot pie veg all. Top with remaining crust crimp edges to seal and pick top with fork. Fit one pie crust into 9 inch pie pan. Melt butter in a large saucepan over medium heat.

Allow pie to cool slightly before cutting into to wedges to serve. Prepare pie crusts as directed on box for two crust pie using 9 inch glass pie pan. Bake for 50 to 60 minutes on lower rack or until crust is golden brown and filling is hot.

Stir until chicken is cooked. Step 5 slit top crust and brush with egg if desired. Add the basil cremé fraiche and flour.

Step 2 spoon into crust. Fit one pie crust into 9 inch pie pan. Step 4 crimp edges to seal.

Add vegetables back to the pot and mix before tipping back into the oven dish. Saute chicken in the remaining butter adding in the stock and other liquids. Peel 1 russet potato and dice it into small 1 4 cubes.

Add potatoes celery and carrots and saute until vegetables are lightly browned about 5 minutes. Pour vegetable mixture into pie crust. 9 inch frozen pie crusts thawed deep dish.