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Mr. Food: Summer Chicken Pot Pie

We're taking a comfort food classic you love and giving it a makeover with our simple dinner recipe for Summer Chicken Pot Pie.
Serves: 6

Cooking Time: 1 hr 5 min

What You'll Need:
8 tablespoons (1 stick) butter,
divided 1/2 red bell pepper,
diced 1/2 cup chopped onion
1 zucchini, cut into quarters, then cut into 1/2-inch chunks
2 cups sliced mushrooms
1 teaspoon ground sage
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup chicken broth
3 cups shredded cooked rotisserie chicken
1 (15-ounce) package rolled refrigerated pie crusts

What To Do: Preheat oven to 400 degrees F. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add red pepper, onion, zucchini, mushrooms, sage, onion powder, salt, and pepper; cook 5 to 6 minutes, or until just tender, stirring occasionally. Remove vegetables to a bowl and set aside. In the same skillet, melt remaining butter. Stir in flour and cook 1 minute. Slowly add milk, then broth, stirring constantly until thickened. Remove from heat then add chicken and vegetables to gravy. Unroll 1 pie crust and place in a 9-inch deep dish pie plate. Spoon chicken mixture into crust. Unroll second crust and place over chicken mixture. Pinch together and trim edges to seal, then flute. Using a sharp knife, cut four 1-inch slits in top. Bake 55 to 60 minutes, or until heated through and crust is golden. Allow to sit 5 minutes before serving.

Serves: 6 Cooking Time: 1 hr 5 min What You'll Need: 8 tablespoons (1 stick) butter, divided 1/2 red bell pepper, diced 1/2 cup chopped onion 1 zucchini, cut into quarters, then cut into 1/2-inch chunks 2 cups sliced mushrooms 1 teaspoon ground sage 1/2 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1 1/2 cups milk 1 cup chicken broth 3 cups shredded cooked rotisserie chicken campaignIcon 1 (15-ounce) package rolled refrigerated pie crusts See a Red Sangria Recipe What To Do: Preheat oven to 400 degrees F. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add red pepper, onion, zucchini, mushrooms, sage, onion powder, salt, and pepper; cook 5 to 6 minutes, or until just tender, stirring occasionally. Remove vegetables to a bowl and set aside. In the same skillet, melt remaining butter. Stir in flour and cook 1 minute. Slowly add milk, then broth, stirring constantly until thickened. Remove from heat then add chicken and vegetables to gravy. Unroll 1 pie crust and place in a 9-inch deep dish pie plate. Spoon chicken mixture into crust. Unroll second crust and place over chicken mixture. Pinch together and trim edges to seal, then flute. Using a sharp knife, cut four 1-inch slits in top. Bake 55 to 60 minutes, or until heated through and crust is golden. Allow to sit 5 minutes before serving.
Read more at http://www.mrfood.com/Chicken/Summer-Chicken-Pot-Pie#AsPMg5IPV5SmwJyb.99
Serves: 6 Cooking Time: 1 hr 5 min What You'll Need: 8 tablespoons (1 stick) butter, divided 1/2 red bell pepper, diced 1/2 cup chopped onion 1 zucchini, cut into quarters, then cut into 1/2-inch chunks 2 cups sliced mushrooms 1 teaspoon ground sage 1/2 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1 1/2 cups milk 1 cup chicken broth 3 cups shredded cooked rotisserie chicken campaignIcon 1 (15-ounce) package rolled refrigerated pie crusts See a Red Sangria Recipe What To Do: Preheat oven to 400 degrees F. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add red pepper, onion, zucchini, mushrooms, sage, onion powder, salt, and pepper; cook 5 to 6 minutes, or until just tender, stirring occasionally. Remove vegetables to a bowl and set aside. In the same skillet, melt remaining butter. Stir in flour and cook 1 minute. Slowly add milk, then broth, stirring constantly until thickened. Remove from heat then add chicken and vegetables to gravy. Unroll 1 pie crust and place in a 9-inch deep dish pie plate. Spoon chicken mixture into crust. Unroll second crust and place over chicken mixture. Pinch together and trim edges to seal, then flute. Using a sharp knife, cut four 1-inch slits in top. Bake 55 to 60 minutes, or until heated through and crust is golden. Allow to sit 5 minutes before serving.
Read more at http://www.mrfood.com/Chicken/Summer-Chicken-Pot-Pie#AsPMg5IPV5SmwJyb.99
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