Creamy Pot Pie
From emschrock 13 years agoIngredients
- 3 medium potatoes, chopped shopping list
- 4 carrots, chopped shopping list
- 1 small leafy heart from a bunch if celery,chopped shopping list
- 1 large onion, diced shopping list
- 6 cloves garlic, minced shopping list
- 1/4 - 1/2 cup of peas shopping list
- 1 chicken breast, cooked and chopped (optional) shopping list
- 1/4 cup fresh Italian parsley, chopped shopping list
- 1 1/2 tsp. poultry seasoning shopping list
- 2 tbs. extra virgin olive oil shopping list
- 2 tbs. butter shopping list
- 4 cups vegetable broth shopping list
- 1 8oz. pack cream cheese shopping list
- 1 cup whole milk shopping list
- salt and pepper to taste shopping list
- 1 recipe for pie crust that makes 2 crusts shopping list
How to make it
- In a soup pot combine the olive oil and butter and heat on medium heat.
- To the butter and oil add the onion and celery and saute till tender crisp.
- Next add the garlic and saute for 1 minute.
- Add the rest of the vegetables and vegetable broth and cook till the vegetables are tender.
- Add the chicken (optional), peas, parsley, poultry seasoning, salt, pepper, milk, and cream cheese to the vegetables.
- Stir really well and set aside,
- Preheat the oven to 375 degrees.
- Divide the pie crust into 8 - 12 balls.
- Roll the crust to fit inside the ramekins and to top the pies.
- Pour the creamy soup inside the crusted ramekins and top with the remaining crusts.
- Press the crusts together around the ramekins to keep the pie filling in.
- Cut an air hole in the top middle of each pie.
- Place in a 375 degree oven.
- Bake for 30 - 45 minutes or until the crust is golden brown.
- Serve after about 15 - 20 minutes out of the oven.
- Enjoy!
The Rating
Reviewed by 1 people-
Delicious!!! I love pot pie! High FIVE to you, and thank you for posting :+D
chefelaine in Muskoka loved it
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