Chicken Pot Pie (As Made By Wolfgang Puck)
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Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
One-Skillet Chicken Pot Pie
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Here is what you'll need!
One-Skillet Chicken Pot Pie
Servings: 4-6
INGREDIENTS
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potatoes, cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt, to taste
Pepper, to taste
1 store-bought pie crust, thawed if frozen
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.
3. To the same skillet, add the onions and garlic. Sauté until translucent.
4. Add potatoes and sauté about 5 minutes.
5. Add peas and carrots, and stir again.
6. Add the butter to the vegetable and allow to melt.
7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
8. Pour in chicken broth and bring to a boil to thicken sauce.
9. Season with salt and pepper. Remove from heat.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown.
12. Enjoy!
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MUSIC
Mambo Con Twisto
Licensed via Warner Chappell Production Music Inc.
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Chicken Pot Pie Recipe By Food Fusion
Chicken Pot Pie scrumptious and beautifully presented recipe. #HappyCookingToYou #FoodFusion
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Chicken Pot Pie
Serves 5-6
Recipe in English:
Ingredients:
-Cooking oil 1-2 tbs
-Chicken boneless cubes 250g
-Namak (Salt) ¼ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped 1 & ½ tbs
-Gajar (Carrots) diced ½ Cup
-Maida (All-purpose flour) 1/3 Cup
-Water 1 & ½ Cup or as required
-Chicken powder 2 tbs
-Cream 1 Cup
-Matar (Peas) 1 Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Kali mirch (Black pepper) crushed ½ tbs
-Paprika powder 1 tsp
-Dried thyme 1 tsp
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 1 tbs
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
-Makhan (Butter) 150g (hard)
-Chilled water ½ Cup or as required
-Fresh basil leaves 5-6
-Anda (Egg) whisked
Directions:
-In a wok,add cooking oil,chicken & mix well until it changes color.
-Add salt,red chilli powder,mix well & cook until chicken is done (5-6 minutes) & set aside for later use.
-In the same wok,add butter & let it melt.
-Add onion,garlic & sauté onion until translucent.
-Add carrots & mix well.
-Add all-purpose flour & mix well for a minute.
-Add water,whisk well & cook for a minute.
-Add chicken powder & mix well.
-Turn off the flame,add cream & whisk well.
-Turn on the flame,add peas,capsicum,cooked chicken,black pepper crushed,paprika powder,dried thyme,salt & mix well.
-Add fresh coriander,mix well & set aside.
-In a bowl,add all-purpose flour,salt & mix well.
-Add butter,mash well to combine and mix until it crumbles.
-Now gradually add chilled water (2-3 tbs at a time),mix & gather until dough is formed.
-Dust dry flour and divide into two equal portions.
-Take one portion,press with hands and dust dry flour & roll out with the help of rolling pin.
-On 10”oven safe pan (greased with oil),place rolled dough & set the dough with the help of the hand then cut the edges.
-Add prepared chicken & vegetable filling,fresh basil leaves and place another rolled dough over it.
-Now cut the edges,press & seal properly.
-Add cuts/gashes on the top of the crust & apply egg wash with the help of brush.
-Roll out the leftover dough with the help of rolling pin & cut your favorite designs from it.
-Add design cuttings on top of the crust & apply egg wash over it.
-Bake in preheated oven at 170 C for 35 minutes (both grill).
-Take out from oven & let it completely cool.
-Cut into desired pieces & serve!
Recipe in Urdu:
Directions:
-Karahi mein cooking oil aur chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Namak aur lal mirch powder dal ker ache tarhan mix karein aur chicken gul janay tak paka lein (5-6 minutes) aur bad mein use kernay kliya bowl mein nkal ker side per rakh dein.
-Us he karahi mein makhan dal ker melt ker lein.
-Pyaz aur lehsan dal dein aur pyaz translucent hunay tak sauté ker lein.
-Gajar dal ker ache tarhan mix karein.
-Maida dal ker ek minute kliya ache tarhan mix ker lein.
-Pani dal ker ache tarhan whisk karein aur ek minute kliya paka lein.
-Chicken powder dal ker ache tarhan mix ker lein.
-Chulha bund ker dein aur cream dal ker ache tarhan whisk ker lein.
-Chula on karein,matar,shimla mirch,cooked chicken,kali mirch crushed,paprika powder,dried thyme aur namak dal ker ache tarhan mix ker lein.
-Hara dhania dal ker ache tarhan mix karein & side per rakh dein.
-Bowl mein maida aur namak dal ker ache tarhan mix karein.
-Makhan dal dein,mix aur crumbled hunay tak ache tarhan mash ker lein.
-Thora thora ker ka thanda pani shamil karein (2-3 tbs at a time),mix aur gather ker ak dough tayyar ker lein.
-Maida chirak dein aur do hisson mein divide ker lein.
-Ek potion lein aur haath ki madad sa press ker lein aur maida chirak ker rolling pin ki madad sa bail lein.
-10” oven safe pan (greased with oil) mein rolled dough rakh ker haath ki madad sa set karein aur edges ko cut ker lein.
-Tayyar chicken & vegetable filling aur fresh basil leaves dal ker upper sa rolled dough rakh dein.
-Edges ko cut karein aur press ker ka properly seal ker lein.
-Crush ka upper cuts/gashes laga lein aur pheeta huwa anda brush ki madad sa laga lein.
-Leftover rolled dough ko rolling pin ki madad sa bail leu favorite designs mein cut ker lein.
-Design cuttings ko crust ka upper rakh dein aur pheeta huwa anda laga lein.
-Preheated oven mein 170 C per 35 minutes kliya bake ker lein (both grill).
-Oven sa nikal ker thanda ker lein.
-Desired piece mein cut ker ka serve karein!
Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
Learn how to make one of the most comforting of all comfort food recipes of all time...chicken pot pie! Perfect for Sunday dinner on a cold winter weekend! Although this recipe takes some time, it's so worth it. Perfect for leftover roasted or rotisserie chicken, this pot pie has potatoes and vegetables in a creamy gravy all packed into a flaky double pie crust.
What you'll need:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg
-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9 cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
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How to Make Homemade Chicken Pot Pie | You Can Cook That | Allrecipes.com
Crispy, flaky crust, creamy gravy, and tender pieces of chicken and vegetables come together to create the ultimate comfort food, chicken pot pie. This recipe is easy to make at home, and you can customize it to create a delicious dinner.
#ChickenPotPie #Chicken #Recipe #HowTo #YouCanCookThat #Allrecipes
00:00 Introduction
00:09 Filling
02:25 Transfer to Pie Crust
03:09 Cut Slits in the Top
03:42 Final Result
04:39 Taste Test
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Chicken Pot Pie; JUST FOR YOU!
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