Ingredients
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2
-
2
-
6
-
1
-
1/2
-
6
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Natalie’s Chicken Pot Pie, This is a recipe I formed by mixing multiple recipes together to make it We wanted a very nicely homemade chicken pot pie and this recipe we concocted did the trick! Hope you all enjoy it as well! 🙂
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Steps
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1
Done
|
Line the Bottom of a 9x9 Baking Pan With One of the Crusts and Cook According to Package. When Finished, Set Oven to 400 Degrees F. |
|
2
Done
|
in a Large Saute Pan, Melt the Butter. Add the Onions and Celery and Saute For 2 Minutes. Season With Salt and Pepper. |
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3
Done
|
Stir in the Flour and Cook For About 3 to 4 Minutes For a Blond Roux. |
|
4
Done
|
Stir in the Chicken Stock and Bring the Liquid Up to a Boil. Reduce to a Simmer and Continue to Cook For 4 to 6 Minutes, or Until Sauce Starts to Thicken. |
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5
Done
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Stir in the Half and Half and Continue to Cook For 4 Minutes. |
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6
Done
|
Stir in Frozen Vegetables and Chicken. Mix Thoroughly. |
|
7
Done
|
Pour the Filling Into the Prepared Pan. Place the 2nd Crust on Top of the Filling. Carefully Tuck the Overlapping Crust Into the Pan, Forming a Thick Edge. Crimp the Edges. Slice Four Holes in the Center of the Crust to Allow Steam to Escape. |
|
8
Done
|
Place the Pan on a Baking Sheet and Into the Oven For 25-30 Minutes or Until the Crust Is Golden Brown. |
|
9
Done
|
Remove from Oven and Cool For 5 Minutes Before Serving. |
