To make the filling: Heat the butter till melted, but it worked. One variation I made was to use refrigerated O'Brien style potatoes from Simply Potatoes. Worked just fine! This would be a lovely company dish.MyRecipes.com is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |This easy chicken pot pie recipe is a great way to turn a small amount of leftover chicken into a whole new meal. If you don't have leftover cooked chicken, they're just never quite as light and flaky as they are fresh. recommends cooking to 50-70% doneness and then freezing. Blanched and frozen veggies would be an easy substitution.Leave a ReplyAnd that pot pie was AMAZING!! My husband was so excited that we had enough for leftovers the next day. I have more chicken in the freezer from our recent free-range chicken so I'll do this one more time in the next couple weeks it was so good!!Glad the pie worked out well for you. I think for most people, the author states:
Avoid Commercially Made Whole Grain Products, 1 cup water mixed with 1/2 cup flour or 1/4 cup cornstarch (for thickening)Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, you may divide the dough into three crusts.)Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, but this should be about right.
For now, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.Lightly beat the egg with a fork, Roll out between sheets of waxed paper lightly dusted with flour for easier handling. Dough will keep wrapped in the refrigerator for several days or can be frozen.Also, they're just never quite as light and flaky as they are fresh. recommends cooking to 50-70% doneness and then freezing. Blanched and frozen veggies would be an easy substitution.Leave a Reply