Chicken Potpie in a Bowl
By MaryGladys
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Ingredients
- 1 (9-inch) pie shell, thawed
- 2 cups Nestlé Carnation® Evaporated Milk
- 2 Tbs butter
- 3 cups frozen mixed vegetables, thawed and drained
- 1 3/4 cups chicken broth
- 1/4 cup all-purpose flour
- 2 1/2 cups diced cooked chicken
- 1 1/2 tsp chopped fresh rosemary
- 1 tsp powdered chicken bouillon mix
- 1/4 tsp crushed dried tarragon
- 1/4 tsp salt, or to taste
- 1/4 tsp ground black pepper
Details
Servings 1
Preparation
Step 1
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.
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