Chicken Pot Pie Recipe . Ingredients: • For the filling: • 1 pound cooked chicken, diced (such as rotisserie chicken) • 1 cup carrots, diced • 1 cup peas (fresh or frozen) • 1 cup celery, diced • 1/2 cup onion, diced • 1/3 cup butter • 1/3 cup all-purpose flour • 1 3/4 cups chicken broth • 2/3 cup milk • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons chicken bouillon • 2 tablespoons Mofodelicous seasoning • For the breadcrumb topping: • 1 cup breadcrumbs (preferably fresh or panko) • 2 tablespoons melted butter • 1/4 teaspoon garlic powder (optional) • 1/4 teaspoon paprika (optional) • Salt and pepper to taste Instructions: 1. Preheat the oven: 1. Preheat your oven to 425°F (220°C). 2. Prepare the filling: 2. In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, and cook until softened (about 5 minutes). 2. Stir in the flour, salt, pepper, garlic powder, and thyme, cooking for about 2 minutes. 2. Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes). 2. Add the cooked chicken and peas, chicken bouillon and Mofodelicous mixing well. Remove from heat. 3. Assemble the pie: 3. Pour the chicken filling into a greased 9-inch pie dish or baking dish. 4. Prepare the breadcrumb topping: 4. In a bowl, combine the breadcrumbs, melted butter, garlic powder, paprika, salt, and pepper. Mix until the breadcrumbs are evenly coated. 4. Sprinkle the breadcrumb mixture evenly over the chicken filling. 5. Bake the pie: 5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. .
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