Ingredients Required for Lattice-Crusted Minestrone Pot Pies
2 cups of cooked diced chicken
1 cup of. Fresh broccoli
1 large carrot (small) diced to small pieces
2 leeks, white and pale green parts only, rinsed thoroughly and diced
3 T. butter
3 T. flour
2 cups of whole milk or half and half
1 large chicken billion cube, dissolved in 1/4 c. whole milk
1 cup of Parmesan
1/2 cup of frozen peas
1 box refrigerated pie crusts
Method Required to prepare Lattice-Crusted Minestrone Pot Pies
Melt butter in a large saucepan over medium heat. Add flour. Cook and stir for five minutes. Gradually add the two cups of whole milk and the additional 1/4 c. milk, whisking constantly until mixture begins to thicken, about 7 minutes. Add in the Parmesan, the cooked chicken, the frozen peas, and the reserved vegetables. Stir to combine. Season with salt and pepper. Pour filling into prepared pie shell.
Place pie on a cookie sheet and bake in the middle of the oven for 35-40 minutes, or until crust is golden brown and filling is bubbly. Allow pie to rest for five minutes before you go on to slicing it. Serve in a shallow bowl.
Try this recipe at home. It tastes just awesome and you would also come across the fact that this soup preparation does not require much time.
For more information on Recipes of Soups visit the pages of the site foodandwinehub.com.
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