Chicken Pot Pie
Double-crust chicken pot pie is the ultimate comfort food. Tender chicken and veggies in a rich, savory sauce wrapped in a golden, flaky crust.
• Skinless chicken breasts
• Soy sauce
• Fresh ginger
• Fool Proof Pie Crust dough
Roll out enough pie crust dough to line the inside of a 9-inch square baking dish. Cover the pastry with plastic wrap and place it in the refrigerator while you prepare the pot pie filling.
Cut the mushrooms into ¼-inch thick slices and cook them in a hot skillet with some butter and oil until they are golden and caramelized.
Melt some butter in a large saucepan and add chopped onion. Cook the onion for a few minutes to soften.
Sprinkle in some flour and cook, stirring constantly for about a minute. This creates a roux that will thicken the gravy for the pot pie filling.
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