Menus that will be trending in 2020 Chicken Pot Pie Keeper

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Chicken Pot Pie Keeper

"Best pot pie I've ever made! So easy, so savory, feeds an navy, awesome leftovers. Even higher with selfmade pie dough."

Ingredients :

1 (15 ounce) bundle double-crust pie pastry, thawed
1 tablespoon butter
4 celery ribs with leaves, diced
2 leeks, diced
1/2 (10 ounce) package frozen peas
2 carrots, peeled and diced
2 purple potatoes, diced
half of white onion, diced
1 (2 to 3 pound) rotisserie bird, meat removed and shredded
2 cups milk
1 tablespoon all-cause flour, or greater if wished
1 teaspoon floor black pepper
1 teaspoon floor white pepper
half of teaspoon salt

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H35M

Preheat the oven to 350 stages F (175 stages C).
Line a 9x13-inch casserole dish with 1 pie crust and cowl with aluminum foil.
Bake crust within the preheated oven till golden, about 20 minutes.
Melt butter in a massive skillet over medium warmth; upload celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are soft, about 15 minutes. Add chook and blend very well.
Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-bird combination. Cook and stir, including more flour if important to thicken gravy, about five mins. Add remaining 1 cup milk; cook dinner and stir till filling is thickened, approximately 5 mins greater. Season with black pepper, white pepper, and salt.
Pour filling into the baked crust. Roll out the last crust to the shape of the casserole dish and gently region it on top of the filling.
Preheat the oven to 450 stages F (230 stages C).
Bake within the preheated oven, checking every 10 minutes, till crust is light golden brown, about 30 minutes.

Notes :

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