https://www.copymethat.com/r/mItEZmozQ/no-crust-chicken-potpie/
13102024
y75UbFw
mItEZmozQ
2024-05-19 22:04:32
No-Crust Chicken Potpie
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Recipe from Amanda Heebner
Ingredients
- subheading: Filling:
- 1 cup diced peeled potatoes
- ½ cup thinly sliced carrots
- ⅓ cup chopped celery
- ¼ cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 cup chicken broth
- 2 Tbsp. flour
- ½ cup milk
- 1½ cups cubed chicken
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- ½ tsp. salt
- ¼ tsp. dried parsley
- ¼ tsp. pepper
- subheading: Topping:
- 1 cup flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 2 eggs
- 1 cup cheddar cheese, shredded & divided
Steps
- In large saucepan, saute potatoes, carrots, celery, onion & garlic in butter for 5 to 6 minutes.
- Add broth; cover and cook for 10 minutes or until vegetables are tender.
- In a small bowl, combine the flour and milk until smooth. Gradually add to the vegetables.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add remaining ingredients and simmer 5 minutes longer.
- Pour hot chicken mixture into pie dish.
- subheading: Topping Instructions:
- In a bowl, combine the flour, baking powder and salt.
- In a separate bowl, beat together eggs, milk and part of cheese.
- Combine flour mixture and Egg mixture together and drop by tablespoons over the pie filling.
- Bake at 350⁰F for 40 to 45 minutes.
- Sprinke remaining cheese on top for the last 3 minutes of baking if desired.
Notes
- Dried tarrago can be substituted for the dried parsley in the filling.
- Can add 3 Tbsp. chopped green pepper & 2 Tbsp. chopped pimientos to topping if desired.
- Cheese can be all combined into topping instead of sprinkling some on top of the pie.