Recipe Of Chicken Pot Pie

While the chicken is cooling continue to boil the remaining water and vegetables in the pot.

Recipe of chicken pot pie. Sprinkle with the optional cheese if desired. Make a foil collar or pie crust shield to protect the edges of the pastry from overbrowning. Holiday chicken pot pie 26 a mixture of diced chicken breast creamy soups onion potatoes carrots peas and broth is topped with a margarine flour milk mixture and baked to warm wintry perfection.

On a floured work surface roll out the two discs of dough and line a 23 cm 9 inch pie plate with one of them. Add cold water until just covered and bring to a boil over high heat. Line the bottom of a 9 inch pie plate with 1 pie crust.

When the chicken has cooled enough to touch strip away as much of the meat. Place strips of foil to cover crust during the last 15 or 20 minutes of baking. Spoon the chicken filling into the crust.

This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Add water to cover and boil for 15 minutes. Step 2 reduce the heat to a simmer and cook for 45 minutes.

With a creamy chicken and vegetable filling lightly infused with herbs this chicken pot pie made with puff pastry lids can be served in individual pots or made as one big pie. With the rack in the lowest position preheat the oven to 400 f 200 c. Preheat oven to 425 degrees f 220 degrees c step 2 in a saucepan combine chicken carrots peas and celery.

2 heat oven to 425 f. Step 1 cook the chicken. Stir in chicken and peas and carrots.