Pot Pie (Rhonda's recipe) 10-29-17

Pot Pie (Rhonda's recipe) 10-29-17
Pot Pie (Rhonda's recipe) 10-29-17

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup butter or margarine

  • 1/3

    cup flour

  • 1/2

    cup chopped onion

  • 2

    cloves minced garlic

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

  • 1/2

    + tsp. poultry seasoning

  • 1 1/2

    cup half and half

  • 1/2

    cup white wine

  • 1

    tsp. Dijon mustard

  • 1 3/4

    cup chicken broth

  • or

  • 1

    can cream of mushroom, celery or chicken soup.

  • Peas, mushrooms and Carrots

  • Cooked chicken

  • Add stuffing mix either in pie or serve on stuffing

Directions

Heat butter over low heat until melted. Blend in onion, flour, salt, pepper, poultry seasoning. Cook until mix is smooth and bubbly; remove from heat. If using dumplings at this point, add, cook, remove. Stir in soup and 1/2 & 1/2. Return to heat, bring to boil (stirring constantly) for one minute. Add Chicken, veggies. Serve with Bisquick biscuits or Dumplings - see Dumpling recipe. To make as a turnover use a sheet of frozen puff pastry, thawed. Cut into 4 squares and roll each increasing by 20%. Place on baking sheet, fill with mix, fold in half diagonally to create a triangle. Pick edges, maybe water to help bind. Whisk egg and a splash of water and brush over turnovers. slit tops. Bake at 375 until brown, about 30 min. Let cool.

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