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Chicken Pot Pie IX
Love this recipe! I did something different for convenience and taste. I cubed two large chicken breasts, cut up an entire onion, one package of mixed frozen (peas, carrots, and corn), two peeled/cubed potatoes, 32 ounces of chicken stock (or leek potato soup/broth works great, too). I sauteed the onions with some fresh garlic in the olive oil and butter as directed, but added the celery in with the onions. Then I also sauteed the chicken slightly in the same pan for taste, but did not overcook. Meanwhile, as the chicken stock was heating up in a large pot, I began adding all of my ingredients except for the cream, which I added at the end after I took it off the burner. I added the flour after the ingredients started to boil (and of course, reduced heat to simmer for 15 minutes) pouring the hot liquid onto the flour in a separate bowl and then returning the flour mixture to the pan after it was a smooth texture. I used two packages of double Pillsbury pie dough and placed two of them in the bottom of a 13 by 9 inch glass dish, using the other two to cover. I cooked at 375 degree for 50 minutes.
9 users found this review helpful
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Reviewed On:
Sep. 16, 2011
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