eparing the pot pie filling recipe. When the pot pie filling is ready
For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw
I like to lightly saute veggies. Make a roux. Add stock and stir until thickens. Put vegies and chcken in casserole dish. Pour sauce over veggies. Bake at 350 for xx minutes. Make biscuits to put on top Sift all dry ingredients. Cut in butter. Add milk. Knead for only 30 seconds. I like to double the recipe for bisuits and have extras. Bake the extras at 450 degrees 10-12 minutes.
o 425\u00b0F.
Place chicken breasts in medium pot and
ver and refrigerate the pasty for about 30 minutes or
arrots, chicken, mushrooms and soup. (Note about the soup: The recipe software
ix and chill for at least 3
Prepare pastry; set aside.
Cook potatoes and carrots until tender in one saucepan.
Cook celery and onions in another pan. While vegetables are cooking, make gravy by adding flour to the butter in a small pan.
When blended, add chicken broth, salt, pepper and poultry seasoning.
Bring to a boil.
Set aside.
Mix last 4 ingredients and pour over chicken.
Bake at 375\u00b0 for 1 hour or bake at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Cover for the first 45 minutes.
Double recipe for 2 cut up chickens.
n box for Two-Crust Pie, using 9-inch glass pie plate.
Mix vegan chicken, all the spice and veggies
Follow instructions on pie crust box for bottom pie crust. Mix ingredients together.
Pour on top of bottom pie crust.
Put top crust on.
Brush top of crust with beaten egg.
Bake at 375\u00b0 for 40 minutes or until golden brown.
Make crust and line a 9 x 12-inch casserole dish.
Place chicken in casserole dish. Sprinkle with salt and pepper.
Add vegetables.
In saucepan, heat broth until just warm.
Add margarine. Add enough water to 1/3 cup flour to make a thin paste to thicken the broth. Add to broth and cook until slightly thick. Pour over chicken and vegetables.
Add top crust which has already been rolled out.
Seal edges.
Cut slits in top of crust for steam to escape.
Bake at 375\u00b0 for 15 to 20 minutes or until crust is golden brown.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
nd pepper and squirrel (or chicken) in a large pot and
illet with lid.
Add chicken breasts. Return broth to a
Place chicken, onions and vegetables in a 2-quart casserole dish.
Melt butter in saucepan.
Add flour and blend thoroughly. Add chicken stock slowly and salt.
Cook until mixture thickens, stirring constantly.
Pour over chicken mixture.
For the Mushroom Ragout:
The mushroom ragout can be made ahead
r until thickened. Stir in chicken, peas, corn and potato mixture
Place the first five ingredients in a large bowl and heat until heated through in the microwave.
Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
Remove one of the refrigerated pie crust rolls and let warm to room temperature.
Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
Let stand for 15 minutes before serving. Yummy!
Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!