TUESDAY TUTORIAL: CHICKEN POT PIE

#DoughertyDozen #Tutorial #Recipe

Chicken Pot Pie Recipe

Ingredients: 
8tbs of butter
10tbs of flour 
6-8 cups milk
4tbs of Better Than Bouillon Roasted Chicken Base 
1 Rotisserie Chicken
Onion Powder 
Garlic Powder 
Basil
Black Pepper
Parsley
1 can of Green Beans 
1 can of Corn 
1 can of Carrots (sliced)
2 stocks of celery (cut into small pieces) 
2 boxes of pie crust/ 4 homemade pie crusts 

Directions: 
1. Melt butter down, once melted add flour and whisk. Cook flour mixture (rue) down for 2mins. 

2. Add 6 cups of milk to start, bring to a boil while constantly stirring. *You can add another 1-2 cups of milk depending on how thick you want your filling. Do not go past 8 cups of milk* 

3. Add 4T of Better than Bouillon Chicken base and stir until smooth. 

4. Add seasons to taste *you can add or take away any seasons*

5. Turn off heat, add veggies and chicken. Mix well.

6. Prep pie crust in pie pans and fill with chicken pot pie filling

7. Cover pies with top crust and roll together the bottom and top crusts. Pinch edges together to lock in filling. Score top to make air vents 

8. Cover edges of pie with foil to prevent burning 

Preheat oven at 400°F 

Cook for 1-2 hours until crust is golden brown

Let stand 10mins once out of oven. 

Serve with rolls or bread 

Makes 2 pies, serves 6-10 people depending on portions served

Bon Appetit!

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