Chicken pot pie Mornay
Chicken pot pie Mornay

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken pot pie mornay. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken pot pie Mornay This is a basic bechemel sauce, adding the cheese turns it into a mornay. Sometimes I use puff pastery for the crust. Chicken Mornay Recipe Notes: TIPS: Using canned chicken very convenient, fast and easy BUT it may add too much saltiness to the recipe for you.

Chicken pot pie Mornay is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken pot pie Mornay is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chicken pot pie mornay using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken pot pie Mornay:
  1. Get 1 packages brocolli, califlower, carrots ( in you grocery fresh bagged salad section)
  2. Make ready 1 packages sliced cremini mushrooms
  3. Take 1 rotisserie chicken, pulled off the bone
  4. Make ready 4 tbsp butter
  5. Make ready 2 tbsp flour
  6. Make ready 3 cup milk
  7. Make ready 1 cup grated white cheddar
  8. Take 1 cup grated parmesan cheese
  9. Take 1 tsp salt
  10. Make ready 1/2 tsp nutmeg
  11. Get 2 can crescent rolls

The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. Chicken Pot Pie a la Jeremy and Jasmin "Very good comfort food! I used fresh carrots and sauteed them with the onion, and used frozen corn instead of canned." - Clara.

Instructions to make Chicken pot pie Mornay:
  1. Steam the fresh veggies, put in a collander to drain the water
  2. Melt butter in a deep frying pan, add flour, stir making a roux
  3. Slowly add the milk, stirring until thick
  4. Add salt and nutmeg
  5. Add cheeses, stir until melted. If the mornay sauce seems to thick you can add more milk to thin at this point
  6. Once the cheese has melted, add veggies and chicken, stir to mix. remove from heat
  7. Butter a baking dish, and press one can of cresant rolls on the bottom, closing the seems
  8. Pour the chicken mixture in the prepared crust
  9. 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)
  10. Bake about 30 minutes in a 350 oven
  11. Let stand for about 15 minutes, then dig in!

With homemade gravy and a few shortcuts, you get big pot pie flavor. So warm and savory, a pot pie is the perfect cold weather. Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. With a creamy seafood filling and golden pastry lid, these mouthwatering individual pies make for a lovely family dinner.

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