THREE-STEP CHICKEN POT PIE
1) Cook the filling in the crockpot.
2) Cover with a ready-made pie crust in a casserole dish.
3) Bake.
Delish & Hearty. Feeds a crowd. Full recipe below.
Recipe:
1) FILLING
CROCKPOT ON HIGH FOR 3 HOURS:
1 TABLESPOON OLIVE OIL
1 DICED YELLOW ONION
1 POUND BABY CARROTS
2 CUPS FROZEN MIXED VEGGIES
4 CHICKEN BREASTS
1 POUND GOLDEN POTATOES DICED INTO 1” CHUNKS
½ CUP CHICKEN STOCK
2 CANS CREAM OF MUSHROOM SOUP (OR CREAM OF CHICKEN SOUP)
1 CAN MILK
SEASONING:
2 TEASPOONS KOSHER SALT
½ TEASPOON BLACK PEPPER
1 TABLESPOON ITALIAN SEASONING
1 TEASPOON GARLIC POWDER
1 TEASPOON GRANULATED ONION
1 TABLESPOON CHICKEN BOUILLON
When chicken is fully cooked and potatoes are tender...
2) PLACE CHICKEN MIXTURE INTO A GREASED 9X12 BAKING DISH
•TOP WITH 2 STORE-BOUGHT
PIE CRUSTS
• EGG WASH THE TOP
• POKE WITH FORK TO VENT PASTRY
3) BAKE (TENTED W/FOIL)
AT 350° FOR 1 HOUR,
THEN BROIL AT 400°
UNTIL GOLDEN (5-10 MIN)
LET COOL FOR A FEW MINUTES, THEN SERVE AND ENJOY!
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