BEST EVER CHICKEN POT PIE

Do you love chicken pot pie? It’s a great comfort food that’s sure to win the hearts of many. There are some great elements to this.

It’s hearty, the bet comfort food ever, and is perfect for when you want something nice and hearty, but also you’re feeling a little bit cold. It’s also got a ton of veggies and chicken in this too, making it a real winner. If you want to, you can make this either through a pie dough, or even just through using some at the supermarket, if that’s what you’re interested in. if you want some chicken recipes that really shine, this is one of them.

It’s easy to make, and you’ll be able to, with this, create the best experience for those cold winter nights.

Ingredients:

2 cup chicken broth
2 pounds chicken breasts, without bones or skin
1 1/2 cup half and half
3 Tablespoon butter
1 Tablespoon parsley, chopped
1/2 teaspoon thyme, dried
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cup frozen mixed vegetables, thawed
2 medium potatoes, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pie pastry (for double crust pie)
1 egg, lightly beaten

Directions:

Get a big saucepan, and put the chicken, the broth, pepper, and the slat together, boil it, then put it on low heat. Cover this, letting the whole thing sit for up to 30 minutes or so, or until the chicken doesn’t look pink anymore, and the juice is cleared.

Let this cool, then put the broth into a measuring cup, spooning the fat off. Add the canned broth to make it a cup and add 2.5 cups of half and half. Cut your chicken into ½ inch pieces.

Get a pan, melt the margarine and butter, then add the celery and the onion, stir and statue for up to 3 minutes.

Add in the flour until this blends, and let this summer, stirring the whole time. let it thicken and boil. Add in the veggies and chicken once again, stirring to combine.

Get a pie dish an put a pie pastry in there, then add the mixture directory into there, almost at the top of this.

Cover this with the second pastry, pinching the tops and the bottoms to seal those edges, and then, cut some vent holes on there.

Brush some beaten egg on top of that and use the scraps that are leftover to make some design over the top of this.

Bake this whole thing at 400 degrees for about 30 minutes, or until the crust becomes a pretty golden brown, and the filling begins to bubble.

Let this sit to cool for 10 minutes, and then serve this, with thick and creamy ingredients.

BEST EVER CHICKEN POT PIE

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cup 2 chicken broth

• 2 pounds 2 chicken breasts, without bones or skin

• 1 1/2 cup 1 1/2 half and half

• 3 Tablespoon 3 butter

• 1 Tablespoon 1 parsley, chopped

• 1/2 teaspoon 1/2 thyme, dried

• 1 medium 1 onion, chopped

• 1 cup 1 celery, chopped

• 1/3 cup 1/3 all-purpose flour

• 1 1/2 cup 1 1/2 frozen mixed vegetables, thawed

• 2 medium 2 potatoes, cooked and cubed

• 1/2 teaspoon 1/2 salt

• 1/4 teaspoon 1/4 ground black pepper

• 2 2 pie pastry (for double crust pie)

• 1 1 egg, lightly beaten

Directions

• Get a big saucepan, and put the chicken, the broth, pepper, and the slat together, boil it, then put it on low heat. Cover this, letting the whole thing sit for up to 30 minutes or so, or until the chicken doesn’t look pink anymore, and the juice is cleared.
• Let this cool, then put the broth into a measuring cup, spooning the fat off. Add the canned broth to make it a cup and add 2.5 cups of half and half. Cut your chicken into ½ inch pieces.
• Get a pan, melt the margarine and butter, then add the celery and the onion, stir and statue for up to 3 minutes.
• Add in the flour until this blends, and let this summer, stirring the whole time. let it thicken and boil. Add in the veggies and chicken once again, stirring to combine.
• Get a pie dish an put a pie pastry in there, then add the mixture directory into there, almost at the top of this.
• Cover this with the second pastry, pinching the tops and the bottoms to seal those edges, and then, cut some vent holes on there.
• Brush some beaten egg on top of that and use the scraps that are leftover to make some design over the top of this.
• Bake this whole thing at 400 degrees for about 30 minutes, or until the crust becomes a pretty golden brown, and the filling begins to bubble.
• Let this sit to cool for 10 minutes, and then serve this, with thick and creamy ingredients.

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