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  • Chicken Pot Pie IV

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    brayne91
    9 views1 page
    This recipe is for a chicken pot pie with a double crust. It contains chicken, carrots, broccoli, cream of chicken soup, milk, cheddar cheese, and salt. The vegetables are steamed briefly before mixing everything together and placing in a pie dish lined with pastry dough. The top crust is added and slits are cut to allow steam to escape before baking at 425 degrees Fahrenheit for 30 minutes, until the crust is golden brown.

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    This recipe is for a chicken pot pie with a double crust. It contains chicken, carrots, broccoli, cream of chicken soup, milk, cheddar cheese, and salt. The vegetables are steamed briefly before mixing everything together and placing in a pie dish lined with pastry dough. The top crust is added and slits are cut to allow steam to escape before baking at 425 degrees Fahrenheit for 30 minutes, until the crust is golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    9 views1 page

    Chicken Pot Pie IV

    Uploaded by

    brayne91
    This recipe is for a chicken pot pie with a double crust. It contains chicken, carrots, broccoli, cream of chicken soup, milk, cheddar cheese, and salt. The vegetables are steamed briefly before mixing everything together and placing in a pie dish lined with pastry dough. The top crust is added and slits are cut to allow steam to escape before baking at 425 degrees Fahrenheit for 30 minutes, until the crust is golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Chicken Pot Pie IV

    Ingredients

    1 recipe pastry for a 9 inch double crust pie 1 carrot, chopped 1 head fresh broccoli, chopped 2 boneless chicken breast halves, cooked and chopped 1 (10.75 ounce) can condensed cream of chicken soup 2/3 cup milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt

    Directions
    1. 2. 3. 4.

    Preheat oven to 425 degrees F (220 degrees C). Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm. In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top. Bake in preheated oven for 30 minutes, until golden brown.

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