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Chicken Pot Pies

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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

Details

Cooking time 20mins

Preparation

Step 1

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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