![]() If you don’t do this your pie could explode! STEP 4: BAKE!īake your chicken pot pies at 425 F for 35-40 minutes. Make a few slits in the top of the pie using a sharp knife to allow the steam to escape. Brush that all over the top crust of each pie using a pastry brush. Make an egg wash by beating one egg in a bowl. There will probably be some excess pie crust that hangs off the edges of the pie plate. ![]() Once the pies are filled, top them with the remaining pie crusts. Pour half of the filling in each, spreading it out so that it is even across the pie. Line the pans with your unbaked pastry crust. Prepare two 9-inch pie pans by spraying them with cooking spray. Add in the chicken and the veggies and stir to combine. A good way to test if the sauce is thick enough is to see if it coats the back of a spoon. This could take as little as a few minutes or as long as 20 minutes, depending on your stove and lots of other factors that I won’t get into now. Once you have added all of the liquid in, let that cook until thickened. Slowly pour in the broth and the milk, whisking constantly, so that the sauce isn’t clumpy. This will create a thick paste that will become the base of your chicken pot pie filling. Once you have sauteed the onions until they are soft, add the flour and seasonings into the melted butter and onion mixture. To make this filling, you’ll start by sauteeing the onions in butter, and making a roux. Drain the water out of the pot and set the veggies aside. It could take anywhere from 5-10 minutes for the veggies to become soft. You don’t need to fill up your pot all the way, just fill it until they are covered.īring the water to a boil and let simmer for a few minutes. Place your sliced potatoes and carrots in a large pot and cover them with water. HOW TO MAKE HOMEMADE CHICKEN POT PIE STEP 1: BOIL POTATOES AND CARROTS
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