Step-by-Step Guide to Prepare Quick Michelle's Easy Chicken Pot Pie
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Ultimate Michelle's Easy Chicken Pot Pie. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Michelle's Easy Chicken Pot Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Michelle's Easy Chicken Pot Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can have Michelle's Easy Chicken Pot Pie using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Michelle's Easy Chicken Pot Pie:
- 1 lb canned chicken, drained
- 1 egg white, divided
- 2 (9 inch) unbaked pie crusts (deep dish preferred)
- 1/3 c butter
- 1/3 c chopped onion
- 1/2 c sliced celery
- 1/3 c flour
- Dash salt (if not using salted butter)
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 3 1/2 c water
- 3 1/2 tsp chicken bouillon
- 1 1/3 c milk
- 1/4 tsp poultry seasoning
Instructions to make to make Michelle's Easy Chicken Pot Pie
- Preheat the oven to 375 degrees.
- Stir 1 egg white.
- Brush the bottom crust with 1/2 egg white mixture and bake for 5 minutes.
- In a saucepan over medium heat, cook onions and celery in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in water, bouillon, and milk with a whisk. Add 1/4 tsp poultry seasoning.
- Simmer over medium-low heat until thick, about 15 mins, stirring frequently with a whisk. To taste, add some garlic powder, salt, minced onion, and a little more bouillon if desired (but don't go overboard).
- Simmer another 5 mins. Remember the sauce will thicken in the oven.
- Spoon about about 2 cups of the sauce into a bowl to reserve as a gravy topping.
- Add chicken and simmer altogether for a few mins.
- Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough, if any. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 20 minutes. Lightly brush top with remaining egg white to give it a more golden color. Cook another 5-15 mins.
- Cool and serve with reserved gravy if desired.
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