Chicken Pot Pies

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Chicken Pot Pies
Chicken Pot Pies

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • Buttermilk biscuit topping or pie crust (Pillsbury) warm

  • 1 1/2

    lbs. cooked chicken

  • 2

    c. chicken broth

  • 1 1/2

    tbsp. veg oil

  • 1

    medium-large onion chopped fine

  • 3

    medium carrots 1/4 inch thick

  • 2

    celery ribs cross-wise

  • 3

    small-medium potatoes peeled and cubed, cooked in salted water- save.

  • Salt and pepper

  • 4

    tbsp. unsalted butter

  • 1/2

    c. flour

  • 1 1/2

    c. milk

  • 1/2

    tsp. dry thyme or more

  • Marjoram tied bundle

  • 3

    tbsp. dry sherry ore more

  • 3/4

    c. frozen peas

  • 3

    tbsp. minced parsley

  • Veg oil 1 tbsp. or so

Directions

1. Saute onions 2. In another larger sauce pan melt the butter. When foamy add flour (sprinkle it in). -add milk and whisk -add sherry -add broth -add onions -add salt & pepper (white pepper) -let simmer and watch 3. With more oil cook celery and carrots (only about 5 minutes) until a little soft. 4. Mix in veggies, peas, potatoes. Fold in chicken. 5. Bake at 400 for 20-28 minutes. Foil underneath since it drips.

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