Deep Dish Chicken Pot Pie Recipe

3 fresh skinless chicken breast bone

4 tablespoons real butter

1 small onion

03:01 cup flour

2 teaspoons salt

2.1 teaspoon pepper

2 cups chicken broth

03:02 cup milk

3 medium potatoes, diced

2 bags of mixed vegetables Freshlike steam bag

1 package of puff pastry in the refrigerator at room temperature

Preheat oven to 420 degrees. The secret to preparing this dish is prepared with all the ingredients for youat the same time. Cook chicken in pan, covering the chicken with 6 cups water 1 teaspoon salt, 1 / 4 teaspoon pepper to simmer until cooked medium, about 45 minutes. While the chicken cook, peel and cut potatoes into cubes, potatoes, after rinsing the potatoes in microwave 1 / 2 cup of chicken broth in a covered dish for 6 minutes. Level 1 refrigerated pie crust in the pan in a deep bowl. Microwave each bag of mixed vegetables for 6 minutes, not two pockets at the sameTime.

When the chicken is done, drain and cut the chicken breast into cubes. Butter in a large skillet over medium heat, onion and stir often until onion is soft and transparent, then the flour, stirring to make your rue. Now add 1 teaspoon salt, 1 / 4 teaspoon pepper and remaining broth and milk slowly, cook over low heat and cook until creamy, then add potatoes, vegetables and chicken into cubes, mix, mix well. Remove from heat and pour into your crustDeep Dish lined pie pan to seal the top with the remaining pastry, flute edges and a few slices in top crust to vent. Bake approx 35 minutes, until crust is lightly browned, after the first 15 minutes of baking, the edges of crust with foil. Allow to cool about 15 minutes before serving.

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