Cristinas Chicken Pot Pie Recipes

CHRISTINE'S CHICKEN POT PIE

Steps:

• Melt butter in skillet over medium-low heat. Saute onions until translucent. When translucent add in garlic cloves. At this point you may need to add a little chicken broth to keep from sticking. Once the garlic has cooked a few minutes sprinkle with the flour. Continue cooking while stirring for a few minutes. Then add more chicken broth till you have a smooth paste. Then add in the two cans of chicken soup continuing to stir. You may need to add more chicken broth. At this point season the sauce with as much of each seasoning as desired. Making sure to rub the seasoning's between your fingers while seasoning the sauce. Stir to mix. Remove from heat.
• Add the mixed vegetables and chicken stirring until combined. Add milk to thin until filling is back to sauce consistency.
• Line a greased pie plate with one of the pie crust. Pour the filling into the crust. With the remaining crust cut into strips and line pie plate to resemble lattace.
• Heat oven to 425 and bake for 35 - 40 minutes. Remove from oven and allow to rest 15 minutes before cutting.

CRISTINA'S CHICKEN POT PIE

Steps:

• Preheat the oven to 400°.
• Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
• To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
• cristina ferrare.