Homemade Chicken Pot Pie In 9x13 Pan

Bake in preheated oven until pie crust is golden brown and the filling is bubbly about 30 minutes. In a saucepan combine chicken broth peas carrots soup salt and pepper. Rinse frozen vegetables with hot water and drain.

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Whisk in chicken stock concentrate.

Homemade chicken pot pie in 9x13 pan. Line pie pan with pastry and refrigerate. While this pot pie is made in a. Whisk in spices flour chicken broth and half-and-half to make a thick white gravy.

Stir in chicken broth and non-dairy creamer. This slab recipe uses a 9 x 13-inch baking. Heat oil in a medium skillet over medium-high heat.

Add milk and bouillon cubes. Add the onion carrots celery and garlic and cook stirring for 3-4 minutes or until the onions are softened. Grease 9x13-inch casserole dish.

Pour sauce over chicken-vegetable mixture stir to combine. Divide the puff pastry in 2 parts one goes in the lower part of 9 inch pie plate add all the ingredients in the middle and place the other part of puff pastry on the top. Preheat oven to 425F.

Add chicken carrots celery and onion. Or until golden brown. As directed above in a skillet or separate pan cook down the onion with some butter and minced garlic.

Spray 9x13 rectangle glass casserole dish with non stick cooking spray. Cook until bubbling and. Bake at 350F for 1 hour.