I seem to prefer potpies with biscuit crusts, better than piecrust. The creamy filling, paired with savory crust makes my mouth water and my tummy grumble
It's like chickenpotpie with toppers made from piecrust. I've seen lots of recipes for this soup, but loved the idea of seasoning the piecrust 'toppers'
There have been a whole lot of recipes like this one all over the place lately, photos of just about every chickenpie or dumpling casserole going viral on the internet
Place the squares on baking sheets and spoon the chicken mixture into the center. Add chicken, peas, and carrots and cook on a very low simmer until the sauce thickens into a gravy (about 10 minutes)
Place a bottom layer of piecrust into two separate baking dishes (pie plates). If crust begins to brown too much, place strips of foil around the outer edges until the filling is hot
If you’re craving comfort food, these mini chickenpotpies can fit the bill. In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using)
Divide among bowls and top with baked piecrust. The rich and velvety soup accompanied by the baked and seasoned pie dough wedges created the perfect illusion of chickenpotpie
After just one bite, I knew the puff-pastry potpiecrusts of my past were for the birds. The part about this particular chickenpotpie that made me swoon, however, wasn't the creamy (i
As I’ve made my ChickenPotPie Hand Pies again and again, I modified the technique for crimping the edges, and I think it looks prettier and works even better to seal all the potpie goodness inside a double-layer of crimped edges
Comments
Log in or Register to write a comment.