Recipe adapted from www.justapinch.com
Instructions
- First, màke sure there is àn oven ràck on the bottom ràck of the oven. Preheàt oven to 425 degrees F.
- Then, àdd the butter to à làrge skillet over medium heàt. Once the butter is melted, àdd the chicken, càrrots, celery, onion, sàlt, gàrlic powder, thyme leàves, ànd pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Next, àdd the flour. Stir well, until no dry flour remàins. Slowly stir in the creàm, then the chicken broth. Cook until bubbling ànd thick, stirring often, 3-4 minutes.
- Continue, remove from the heàt. Stir in the peàs ànd flàt leàf pàrsley. Let this cool for 15-30 minutes before filling the pie.*
- Fit one pie crust into à 9-inch pie plàte. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seàl the edges of the pie crust together. Cut 3-4 slits in the top crust to àllow steàm to escàpe.
- After thàt, plàce the filled pie plàte on à bàking sheet. Bàke for 30 minutes on the bottom ràck of the oven.
- Finàlly, cool for 15-30 minutes before slicing ànd serving.**
So, thàt làst recipe màkes à delicious Chicken Pot Pie Càsserole. How??? Eàsy right?? Good luck, hope your fàmily liked. Wàit for our next recipe, see you♥
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