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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How to Make Homemade Chicken Pot Pie | You Can Cook That | Allrecipes.com
This chicken pot pie is simple and delicious!! #shorts #chickenpotpie #potpie #recipe #comfortfood
Chicken Pot Pie Recipe | Chicken Pie Recipe
Chicken Pot Pie Recipe | Chicken Pie Recipe - If you're looking for a hearty comfort food video that is easy to make and inexpensive, then look no further! This easy to follow video recipe will give you ideas and show you just how easy it is to make a delicious Chicken Pot Pie. Enjoy!
Ingredients
2 boxes of any Ready made Pie Crust (2 in a box) you will need at least 2 boxes
3 - 4 cups Chicken or Turkey
2 sticks of Butter (16 tbsp)
Salt and Pepper to Taste
1 large Onion, diced
2 Celery Stalks, diced
4 - 5 cups Chicken Stock
3/4 cup All Purpose Flour
1/4 cup Heavy Cream (optional)
2 Chicken Bouillon Cubes
4 cups frozen Peas and Carrots mix or 1 1/2 of each
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Chicken Pot Pie
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Proper Chicken Pie
We've raided the archives and have found an old favourite, this is a classic homemade chicken pie with crumbly pastry juicy chicken, sweet leeks and delicious creamy sauce. Its a comforting dish perfect for a Friday night. Sit back relax and enjoy!
If you’re UK based stream Jamie programmes on All 4 channel4.com
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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