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Chicken pot pies Recipe

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This recipe for Chicken pot pies is from The Brooks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
butter
onion
carrots
mushroom
chicken breast
flour
broth
heavy cream
pie crust
thyme, salt, pepper, garam masala, bay leaves
egg

Directions:
Directions:
1. Cook diced chicken breasts
2. Melt butter over medium heat, sautee onion
3. Add diced carrots & mushroom, season with salt, pepper, thyme, bay leaves & garam masala
4. When the vegetables start to get soft, add a couple tbsp of flour & cook for another minute.
5. Add broth & cook until the mixture gets thick & starts bubbling.
6. Add heavy cream & cooked chicken, bring back to bubble.
7. Turn off the heat & let cool off.

8. Roll out the pie crust gently & cut out circles slightly larger than the circumference of the muffin tins (2 per pie).
9. Place one crust circle in each tin, fill with chicken & vegetable mixture, place the other crust circle on top & seal the edges.
10. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust.
11. Preheat the oven to 350º F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.

Pies can also be flash-frozen for 45 min. prior to baking & then stored in a freezer covered with aluminum foil. If cooking from frozen, preheat the oven to 350º F. Bake the foil-covered pies for 1 hour. Remove the foil and bake 30 to 50 minutes more, until hot and bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1h

 

 

 

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