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
Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Ree reveals her secrets to making the perfect chicken pot pie that can be made ahead of time!
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Chicken Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 25 min
Active: 45 min
Yield: 6 servings
Ingredients
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Shredded Boiled Chicken:
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs
Directions
For serving: a peppery green salad with arugula and baby spinach
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
Serve the chicken pie with a peppery salad of arugula and baby spinach.
Shredded Boiled Chicken:
Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.
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Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Amazing Curry Chicken Pot Pie Recipe
Jyneelle puts a local twist on a classic dish with this Curry Chicken Pot Pie recipe. It's a chicken pot pie with ah dash ah curry! This recipe makes full use of the ready-to-go rotisserie chicken from Massy Stores as a delicious meat filling and chicken stock from the leftover bones and scraps of meat.
You can create the filling and simple pastry dough ahead of time then store it in your fridge or freezer to make your curry chicken pot pies at a moment's notice.
#potpie
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Healthy Crustless Chicken Pot Pie | Chicken Pot Pie Soup
This healthy crustless chicken pot pie is the ultimate answer to what’s for dinner. A light comforting dinner packed with veggies! it is flavourful and delicious. My homemade chicken pot pie which can double as a soup is quick and easy, thanks to the precooked chicken breasts made in my air fryer.
Printable recipe:
#chickenpotpie #crustlesschickenpie #healthychickenpotpie
Ingredients
4 cups shredded chicken
3 tbsp unsalted butter
3 cups frozen mixed vegetables
1 cup finely chopped yellow onions
3 garlic cloves
1 tsp dried mixed herbs sub for Italian seasoning or Herb de Provence
3 tbsp all-purpose flour is also known as plain flour
1 bay leaf
1 thyme sprig remove from stalk
½ tsp red pepper flakes
1/3 cup half and a half substitute with semi-skimmed milk or dairy-free milk of choice
2½ cups chicken broth or as needed
Salt and pepper to taste
CHICKEN AND MUSHROOM PIE Recipe (HALAL) with PUFF PASTRY | Easy Homemade Chicken Mushroom Pie
Sharing my version of Chicken and Mushroom Pie with you all. Hope you can try it out!????
INGREDIENTS
2 pound chicken boneless cut into cubes
2 tbsp butter (for cooking chicken)
1 tub mushrooms - 150 grams
1 tbsp butter (for cooking mushrooms)
1 large onion chopped
1 tbsp ginger garlic paste
1/2 cup plain flour
1 cup milk (250ml)
284 ml of Emlea double cream
1 tsp salt
1 tsp black pepper
(adjust seasoning to your liking)
2 Asda pre ready rolled puff pastry sheets (375gm each sheet)
Egg wash
Oven Instructions :
preheat oven to 180c
#flavatherapy #chickenandmushroompie #chickenmushroompiewithpuffpastry #chickenpie #howtomakeeasychickenandmushroompie #mushroompierecipe
#howtomakeachickenpie
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