![]() ![]() Add in sliced mushroom and continue to cook for another approximate 4 minutes. Cook for approximately 4 minutes until the onions start to become translucent. In a large skillet, heat olive oil over medium high heat and add in onion.Preheat the oven to 425 degrees F (220 degrees C).Bake another 20-25 mins more until bubbly and crust is browned. Then cover edges of each pie with mini pie crust shields to protect crust from burning. Cut a small hole in the center of each remaining dough circle and then cover each pie, crimping edges. Using your fingers shape crust circles into six 6-inch oven-safe souffle ramekins. Cut twelve 6-inch circles from the crust. Add the Thyme and garlic and then add the peas and carrots and the chicken and mix well. Boil and stir 2 minutes more and then remove from heat. Continue stirring while slowly adding in the flour and then the milk. Stir in the prepared Pioneer Roasted Chicken gravy. 8 mins) until the onions and potatoes are tender. ![]()
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