Homemade Chicken Pot Pie Recipe Oh Sweet Basil Directions. preheat the oven to 350 degrees f (175 degrees c). combine chicken, mixed vegetables, condensed soup, and milk in a bowl. pour the mixture into the bottom pie crust. cover with second crust. seal the edges and poke holes in top crust. bake in the preheated oven until crust is golden brown, about 30 minutes. Make the gravy: in a small bowl or large liquid measuring cup, combine the chicken stock and milk. continuously stir the roux coated vegetables while adding the chicken stock milk mixture to the vegetables, 1 cup at a time. once all of the liquid has been added, simmer the gravy until it thickens, about 5 to 6 minutes.
Easy Chicken Pot Pie With Biscuits I Heart Recipes Learn how to make this easy and comforting chicken pot pie with homemade pie crust, chicken, vegetables, and a creamy sauce. the recipe is freezer friendly and can be made ahead for a quick meal. Tips from the pillsbury kitchens. tip 1. make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. place strips of foil to cover crust during the last 15 or 20 minutes of baking. tip 2. a standard 9 inch glass pie plate works best for this recipe. tip 3. Preheat oven to 425 degrees f. add the butter to a large skillet over medium heat. once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. cook for 8 10 minutes, until the chicken is cooked through, stirring often. add the flour. Place 1 large egg in a small bowl and whisk with a fork to break up. brush a thin layer of the egg all over the top of the pie. season lightly with kosher salt and freshly cracked black pepper. cut 3 to 4 (1 inch) slits through the top crust to allow steam to escape. place the pot pie on a rimmed baking sheet.
Comments are closed.