Chicken Pot Pie with Herb and Cheddar Crust Recipe Ingredients Crust 1 box Pillsbury refrigerated pie crusts, softened as directed on box 2 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme leaves 1/2 cup shredded Cheddar cheese Filling 1/3 cup butter 1/4 small onion, chopped 1 large carrot, chopped 1 stalk celery, chopped Salt and pepper to taste 1/3 cup all-purpose flour 1 1/4 cups chicken broth 1/2 cup milk 2 1/2 cups shredded or cubed cooked chicken 1 cup frozen mixed vegetables (Green Giant Valley Fresh Steamers) Instructions Heat oven to 425°F. Remove the pie crusts from pouches, unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of the plate. Sprinkle 2 tablespoons of flour on work surface; unroll second crust onto the surface. Sprinkle the cheese and thyme evenly over crust, pressing into crust with your hands, then with rolling pin so most of the cheese gets pressed into the dough. In a medium saucepan, melt the butter over medium heat. Add onion, carrot and celery, cook 2 minutes, stirring frequently, until veggies are tender. Season well with salt and pepper. Stir in 1/3 cup of flour until well blended. Gradually add the broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat. Spoon the hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal the edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. yeswecoupon/chicken-pot-pie-with-herb-and-cheddar-crust-recipe/. Chicken Pot Pie with Herb and Cheddar Crust Recipe Ingredients Crust 1 box Pillsbury refrigerated pie crusts, softened as directed on box 2 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme leaves 1/2 cup shredded Cheddar cheese Filling 1/3 cup butter 1/4 small onion, chopped 1 large carrot, chopped 1 stalk celery, chopped Salt and pepper to taste 1/3 cup all-purpose flour 1 1/4 cups chicken broth 1/2 cup milk 2 1/2 cups shredded or cubed cooked chicken 1 cup frozen mixed vegetables (Green Giant Valley Fresh Steamers) Instructions Heat oven to 425°F. Remove the pie crusts from pouches, unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of the plate. Sprinkle 2 tablespoons of flour on work surface; unroll second crust onto the surface. Sprinkle the cheese and thyme evenly over crust, pressing into crust with your hands, then with rolling pin so most of the cheese gets pressed into the dough. In a medium saucepan, melt the butter over medium heat. Add onion, carrot and celery, cook 2 minutes, stirring frequently, until veggies are tender. Season well with salt and pepper. Stir in 1/3 cup of flour until well blended. Gradually add the broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat. Spoon the hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal the edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. yeswecoupon/chicken-pot-pie-with-herb-and-cheddar-crust-recipe/ Unlike · · Share · Yesterday at 6:45pm ·
Posted on: Fri, 07 Mar 2014 01:00:30 +0000
Trending Topics
Recently Viewed Topics
© 2015