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Chicken Pot Pie Baguette

by Karen Curtis | Mar 25, 2025 | Youth Gour-Made Blog | 0 comments

Chicken Pot Pie Baguette 2 carrots, diced 2 celery stalks, diced 1 onion, finely chopped 2 tbsp butter or oil 2-4 tbsp unbleached all-purpose flour 1 tin evaporated milk 1 cup (250 ml) chicken broth 2 tins cooked chicken, drained 1 can or 1/2 cup (75 g) frozen veggies 1 baguette, halved lengthwise Step 1: With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Step 2: In a non-stick skillet over medium-high heat, soften the vegetables in the butter for 5 minutes. Sprinkle with the flour and cook for 1 minute, stirring constantly. Step 3: Add the milk and broth. Bring to a boil while stirring. Add the chicken. Step 4: Simmer for 10 minutes, stirring occasionally, until the béchamel sauce thickens and the vegetables are tender. Add the veggies. Season with salt and pepper. Step 5: Place the baguette halves side by side on the baking sheet, cut side up. Cover with the chicken mixture and bake for 8 minutes. If desired, finish under the broiler for 2 to 3 minutes until golden brown.

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