How To Use Chicken Gravy In Pot Pies
Ingredients
Required ingredients
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cups chicken broth
– half of cup flour
– half cup milk
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 bundle (9-inch) pie crusts
– 1 cup prepared greens (such as peas and carrots)
Optional ingredients
Ingredients:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional ingredients:
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1/2 cup cooked chicken
Preparation
Making the chicken gravy
To put together the chicken gravy, start by melting the butter in a large saucepan over medium warmth.
Once the butter has melted, add the onion and celery and cook dinner till softened, about 5 minutes.
Sprinkle the flour over the onion and celery and prepare dinner for 1 minute, stirring continually.
Gradually whisk within the chicken broth and milk till easy.
Bring the gravy to a simmer and prepare dinner for 15 minutes, or till thickened.
Season the gravy with salt and pepper to style.
Remove the gravy from the heat and stir within the cooked chicken.
Making the pot pie filling
• Before making the pot pie filling, it is important to put together the chicken gravy. This may be done by simmering chicken bones in water with vegetables and herbs. Once the gravy has simmered for several hours, it could be strained and thickened with a roux.
• Once the chicken gravy is ready, the pot pie filling may be made. This involves cooking chicken meat within the gravy, together with vegetables such as carrots, celery, and onions. Other components, corresponding to peas and corn, can additionally be added to the filling.
• Once the filling is cooked, it can be poured right into a pie crust and baked. The pot pie could be served hot with a facet of mashed potatoes or other greens.
Assembly
Filling the pot pies
Assembly
1.
Preheat oven to four hundred degrees F (200 levels C).
2.
Place the chicken combination in a 9-inch (23-cm) baking dish.
3.
Arrange the pie crust slices over the chicken combination.
four.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Filling
1.
In a large skillet, melt the butter over medium warmth.
2.
Add the chicken and cook till browned.
3.
Add the carrots, celery, and onion and prepare dinner till softened.
four.
Sprinkle the flour over the greens and cook for 1 minute.
5.
Gradually whisk in the chicken broth and milk.
6.
Bring to a boil, then reduce warmth and simmer for 10 minutes, or until the sauce has thickened.
7.
Season with salt and pepper.
Tips
For a creamier filling, use heavy cream as a substitute of milk.
Add your favourite vegetables to the filling, such as peas or corn.
Top the pot pies with grated cheese before baking for an extra cheesy treat.
Baking the pot pies
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Serving
Garnishes
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Accompaniments
• Ingredients
• 1 cup chicken gravy
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• half of cup chopped carrots
• half of cup frozen peas
• 1/2 cup shredded chicken
• half cup biscuit mix
• half of cup milk
• 1 egg
• 1 tablespoon butter
• 1 teaspoon salt
• half of teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Instructions
1. Preheat oven to 350 degrees F (175 levels C).
2. In a large bowl, mix the chicken gravy, celery, onion, carrots, peas, chicken, biscuit mix, milk, egg, butter, salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Stir till well mixed.
3. Pour the combination into a 9-inch pie plate. Cover with a crust and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
4. Let stand for 10 minutes before serving.