Creamy Chicken Potpie  Creamy Chicken Potpie 13427 creamy chicken potpie

Creamy Chicken Potpie

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recipe image  Creamy Chicken Potpie 5d1c7a1203d51165887f89d326e42044 l

  1. Preheat oven to 425 degrees F.

  2. Heat 2 teaspoons oil in a mountainous nonstick skillet over medium-high heat. Add rooster; cook dinner, stirring on the final, till it turns white, 2 to a few minutes. Take away to a plate. Add the final 2 teaspoons oil and shallots, minimize heat to medium and cook dinner, stirring, till a chunk of softened, 2 to a few minutes. Hump in vegetables and thyme; cook dinner, stirring on occasion, till hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and elevate to a boil. Streak the final 1/4 cup broth and cornstarch in a miniature bowl and add to the pan. Return to a boil and cook dinner till thickened, about 1 minute. Off the warmth, streak in the rooster, sour cream, salt and pepper. Divide the combination among four 12-ounce ovenproof baking dishes.

  3. Manufacture 2 stacks of 3 sheets of phyllo every, coating every sheet evenly with cooking spray before stacking. Reduce the stacks in half of crosswise. Drape one half of over every baking dish. Tuck in any overhanging edges.

  4. Residing the potpies on a baking sheet. Bake till the tops are golden and the filling bubbly, 18 to 20 minutes.


Manufacture Forward Tip: Put together by Step 3, wrap airtight and freeze for up to a few months. Discontinuance no longer thaw before baking; bake at 400°F for 50 minutes to 1 hour.

Equipment: four 12-ounce ovenproof baking dishes

Storage smarts: For lengthy-term freezer storage, wrap your meals in a layer of plastic wrap adopted by a layer of foil. The plastic will abet prevent freezer burn whereas the foil will abet ward off-odors from seeping into the meals.

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