39 Recipe Delicious Chicken pot pie Mornay delicious & tasty!

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This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken! How to make chicken pot pie.

Provide brocolli, califlower, carrots ( in you grocery fresh bagged salad section).
Provide sliced cremini mushrooms.
You need to prepare rotisserie chicken, pulled off the bone.
You need to prepare butter.
Provide flour.
You need to prepare milk.
You need grated white cheddar.
You need to prepare grated parmesan cheese.
Provide salt.
You need nutmeg.
You need to prepare crescent rolls.

Short Tips:

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Steam the fresh veggies, put in a collander to drain the water.
Melt butter in a deep frying pan, add flour, stir making a roux.
Slowly add the milk, stirring until thick.
Add salt and nutmeg.
Add cheeses, stir until melted. If the mornay sauce seems to thick you can add more milk to thin at this point.
Once the cheese has melted, add veggies and chicken, stir to mix. remove from heat.
Butter a baking dish, and press one can of cresant rolls on the bottom, closing the seems.
Pour the chicken mixture in the prepared crust.
Lay the second can of crescant rolls over the top. ( I seperate them and make a curly center with the tips..wide sides out. Works great with a round dish).
Bake about 30 minutes in a 350 oven.
Let stand for about 15 minutes, then dig in!.

This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields.

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