9x13 Chicken Pot Pie
Source of Recipe
Mine
List of Ingredients
FILLING
1 whole chicken, boiled and shredded or cubed * see note
(Boil with garlic salt, thyme, basil leaves, poultry seasoning & salt & pepper)
1 bag frozen mixed vegetables w/ whole carrots
GRAVY
3 C chicken broth
½ C cool water mixed with 4-5? Tbsp. (to make consistency of pancake batter)
2 cans cream. of chicken soup (or other cream soup)
salt & pepper to taste
CRUST
2 cups milk
2 cup flour
1 ½ sticks butter, melted
salt to taste Recipe
Preheat oven to 350 F
Spray pan with Pam.
Shred or cube chicken & put in 13x9" baking dish.
Sprinkle frozen vegetables over chicken.
TO MAKE GRAVY:
Combine water & flour in coffee cup until smooth.
Bring broth to rolling boil in pan & slowly add flour mixture to make thick gravy stirring constantly).
Add cream soups & mix well.
Pour sauce over chicken & vegetables.
Salt & pepper to taste.
TO MAKE CRUST:
Mix milk, flour & butter until smooth.
Pour mixture evenly over top of casserole.
Spread gently to cover.
Bake at 350 degrees 1 hour.
Turn temp. up to 450 degrees for last 5 mins. or until crust is golden brown.
NOTE: 3 large chicken breasts & 4 thighs with above will make one 9x13 and 4x7(?).
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IF PUTTING IN PIE TIN W/ PREMADE CRUST: (makes 3 pies)
-Place chicken & vegetables in one pie shell.
Pour hot gravy into pie.
-Place second pie shell over pie, fold over edges, pinch
edges with fork, and prick holes in top.
-Bake in 425 degree oven for 30-35 minutes.
-Cool for 10 minutes before cutting.
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