CHICKEN POT PIE | QUICK AND EASY CHICKEN POT PIE RECIPE USING LEFTOVER CHICKEN ROTISSERIE | MPCOOKS
CHICKEN POT PIE | QUICK AND EASY CHICKEN POT PIE RECIPE USING LEFTOVER CHICKEN ROTISSERIE
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Meal Prep for Your Summer Cut | Deconstructed Chicken Pot Pie
These Deconstructed Chicken Pot Pies are the perfect cutting/weight loss meal prep. They are low in calories, high in volume, and high in protein. The recipe can be found here:
Nutritional Estimates from MacroFactor.
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How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
Martha Stewart's chicken potpie—a comfort food classic—gets some unexpected flavor from cognac. Use a tender, boiled whole chicken to capture all of the savory flavor, and add flavorful herbs to the vegetables before covering the miniature pies in flaky pastry topping.
#MarthaStewart #Chicken #PotPie #Boiled #Recipe #Pastry
Get the recipe at:
00:00 Introduction
00:27 How To Cook Chicken
00:56 How To Cook Vegetables
2:56 How To Thicken Sauce
5:28 How To Fill Ramekins
6:39 How To Cover Pies
9:55 Final Result
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How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
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
Curry Chicken Pot Pie
This Curry Chicken Pot Pie topped with instant prata is a Singaporean twist on a classic comfort dish. The creamy chicken filling is packed with loads of heritage flavour and the right spice kick thanks to Batu Lesung Spice Co.'s Classic Curry paste, which made it a breeze to put together too.
Full recipe:
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Chicken Pot Pie
Pop quiz! What are the main ingredients for a pot pie? If you’ve said meat, a pot, and a crunchy pastry exterior, you have a perfect score! This one has chicken, bacon, some veggies, everything tucked in a rich heavy cream sauce. Thanks to the crunchy pastry, this will bring you straight A’s from your dinner guests.
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