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Food Thursday: Pot Pie
by
Barb Ruess
Calificación: 4.0
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%20and%20put%20veggie%20mixture%20into%20a%20large%20bowl%20with%20your%20shredded%20chicken.%20Mix%20together%20and%20set%20aside.%3C/p%3E%3Cp%3E3.%20Melt%20butter%20in%20same%20skillet%20over%20medium%20heat.%20Add%20the%20flour%20and%20cook%20for%205-8%20minutes%20to%20make%20a%20medium%20dark%20roux.%20This%20will%20thicken%20your%20pot%20pie%20so%20it%E2%80%99s%20important%20to%20be%20patient%20and%20keep%20stirring!%20Once%20it%20is%20almost%20the%20color%20of%20a%20penny,%20slowly%20whisk%20in%20your%20stock%20and%20keep%20whisking%20until%20it%E2%80%99s%20thick%20&%20bubbly.%20Season%20with%20salt,%20pepper%20and%20nutmeg.%20Pour%20over%20the%20chicken%20&%20veggies%20and%20mix.%3C/p%3E%3Cp%3E4.%20Put%20the%20mixture%20into%20a%20pie%20pan%20and%20top%20with%20bacon%20cut%20(or%20crumbled)%20into%20small%20pieces.%20Cover%20with%20puff%20pastry%20and%20cut%20a%20few%20vents%20on%20top.%20Put%20the%20pie%20pan%20on%20a%20cookie%20sheet%20to%20protect%20your%20oven%20from%20any%20bubbling%20over%20and%20bake%20at%20400%20degrees%20for%2030%20minutes.%3C/p%3E){kind=link}