Chicken Pot Pie
I'the been looking around for new recipes to try and came across several for chicken pot pies, many of which required things like condensed soup and so forth which I didn't have on hand, so I improvised one. I used this recipe for the pie crust:
https://cookpad.wasmer.app/us/recipes/13288272-easy-pie-crust-recipe
This should be good for four pies but I had an accident and dropped the pot and spilled what should have gone into the last one... Good thing I didn't drop it on my foot!
Chicken Pot Pie
I'the been looking around for new recipes to try and came across several for chicken pot pies, many of which required things like condensed soup and so forth which I didn't have on hand, so I improvised one. I used this recipe for the pie crust:
https://cookpad.wasmer.app/us/recipes/13288272-easy-pie-crust-recipe
This should be good for four pies but I had an accident and dropped the pot and spilled what should have gone into the last one... Good thing I didn't drop it on my foot!
Cooking Instructions
- 1
Fry chicken until cooked through, about 5 minutes per side. Let cool and chop into small pieces.
- 2
Melt butter over medium heat. Stir in flour, onion, and garlic. Season with salt and pepper.
- 3
Stir in broth, cream, and milk. Let boil, stirring, for one minute. Stir in chicken. Reduce heat to medium-low and simmer until sauce thickens.
- 4
Heat oven to 225°C (450°F). Roll pie crust dough into a muffin pan or mini cast iron pots. Sprinkle shredded cheese at the bottom and fill with chicken mixture. Cover with pie crust and prick with a fork to let out steam.
- 5
Bake for 30 minutes or until golden brown.
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