Chicken Potpie in a Bowl

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Chicken Potpie in a Bowl

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (9-inch) pie shell, thawed

  • 2

    cups Nestlé Carnation® Evaporated Milk

  • 2

    Tbs butter

  • 3

    cups frozen mixed vegetables, thawed and drained

  • cups chicken broth

  • ¼

    cup all-purpose flour

  • cups diced cooked chicken

  • tsp chopped fresh rosemary

  • 1

    tsp powdered chicken bouillon mix

  • ¼

    tsp crushed dried tarragon

  • ¼

    tsp salt, or to taste

  • ¼

    tsp ground black pepper

Directions

Preheat oven to 350°F. Pastry cutouts Using cookie cutters, cut out pastry into shapes; brush lightly with evaporated milk and place on foil-lined baking sheet. Bake in oven for 15 minutes or until browned. Filling In a heavy saucepan, melt butter over medium-high heat; cook mixed vegetables, stirring often, for 2 to 3 minutes or until softened. Add broth. In a small bowl, gradually stir 1 cup evaporated milk into flour until smooth; stir into broth. Add chicken, rosemary, chicken bouillon mix and tarragon; cook, stirring, over medium heat until just boiling and thickened. Add salt and pepper to taste. To serve Spoon into serving bowls; top each with baked pastry cutouts.


Nutrition

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