Easy, beginner chicken pot pie with potatoes that your family will love.
Fixings
⅓ cup spread
⅓ cup hacked onion
⅓ cup regular flour
½ teaspoon salt
¼ teaspoon ground dark pepper
1 ¾ cups chicken stock
⅔ cup milk
2 cups hacked cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can entirely different potatoes, depleted
1 (14.1 ounce) bundle twofold hull pie cake, defrosted
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Prehet the stove to 425 degrees F (220 degrees C).
Dissolve spread in a huge skillet over medium intensity. Cook and mix onion, flour, salt, and pepper in hot spread until onion is clear, around 5 minutes.
Pour in stock and milk; heat to the point of boiling and cook until somewhat thickened, around 1 moment. Eliminate the skillet from intensity and mix in chicken, peas and carrots, and potatoes.
Press 1 pie cake into the lower part of a 9-inch, thicker style pie skillet. Empty chicken blend into pie baked good. Top with outstanding baked good and press edges together to seal. Cut a few cuts in top baked good. Put pie on a baking sheet.
Prepare in the preheated broiler until outside is brilliant brown, around 30 minutes. Allow pie to cool and occupying thicken at room temperature for 15 to 20 minutes prior to cutting.
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