Mom's Sanity Supper~Chicken Pot Pie Casserole
Every mom has that meal. When life is spinning and the chores are lined up, but you need to feed the troops! This is one of my quick sanity suppers! It's stretching a meal by using leftovers and is great in a pinch. My men love it!
Please NOTE: Modify the recipe with what works best for your family. Always do what works for you!
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Better than your mom's Chicken Pot Pie! Easier to make, too!
The easiest and most flavor packed Chicken Pot Pie recipe cooks in one skillet with a buttery, flakey pie crust blanketed on top!
----------------------------------------FULL RECIPE BELOW---------------------------------------------
Ingredients
▢1 tablespoon olive oil
▢2 boneless, skinless chicken breast halves
▢salt and pepper
▢1/2 red onion, diced
▢1 large celery stalk, chopped
▢4 cloves garlic, minced
▢1 cup fresh or frozen and thawed peas
▢1 teaspoon garlic powder
▢1/2 teaspoon ground nutmeg
▢2 tablespoons chopped fresh thyme
▢1 3/4 cup low sodium chicken stock
▢1 cup half and half
▢2 tablespoons cornstarch
▢kosher salt and fresh ground pepper
▢1 refrigerated pie crust, I use Pillsbury
Equipment
▢
1 skillet
Instructions
Preheat oven to 450 degrees.
In a deep, 8 inch heavy-bottomed skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and add to the skillet.
Cook the chicken until done and no longer pink in the center, approximately 6 minutes each side. Transfer to a plate and allow to rest until cool enough to handle.
Cut the chicken into bite sized pieces and set aside. (This can be done while the vegetables are cooking.)
Whisk together the cornstarch and half and half. Set aside.
Add the carrots and onion to the skillet. Saute over medium heat until the vegetables have softened. Add the celery and continue to cook until softened. Stir in the garlic and cook for one minute. Add the garlic powder, nutmeg, thyme and stock to the pan stirring to combine.
Slowly add the half and half continuing to stir until all the ingredients are thoroughly combined. Stir in the chicken and cook until the mixture begins to thicken, approximately 5 minutes. Turn off the heat and season with salt and pepper to taste.
Roll out one refrigerated pie crust and top the filling with the crust. Using your fingers, press the crust down along the sides of the skillet allowing the edges to face up towards the top of the skillet. Using a knife, cut two 1 inch slits in the center of the crust.
Bake the pot pie for 15-20 minutes or until the crust is golden brown. Serve immediately.
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00:00 Introduction
00:25 Ingredients
01:18 Starting the Pot Pie
03:08 Baking instructions
03:52 Taste Test- Thanks for watching!
Pennsylvania Dutch Chicken Pot Pie (Made With Mom)
Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
#cooking #cookingathome #comfortfood #food #chicken #chickenrecipes #noodles #dumplings #soup
The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN POT PIE INGREDIENTS:
►1 recipe homemade pie crust (2 disks) -
►4 cups cooked chicken, shredded
►6 Tbsp unsalted butter
►1/3 cup all-purpose flour
►1 medium yellow onion, (1 cup chopped)
►2 carrots, (1 cup) thinly sliced
►8 oz mushrooms, stems discarded, sliced
►3 garlic cloves, minced
►2 cups chicken stock
►1/2 cup heavy cream
►2 tsp salt, plush kosher salt to garnish
►1/4 tsp black pepper, plus more to garnish
►1 cup frozen peas (do not thaw)
►1/4 cup parsley, finely chopped, plus more to garnish
►1 egg, beaten for egg wash
???? PRINT RECIPE HERE:
???? PRINT PIE CRUST RECIPE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:26 Trimming rotisserie chicken
1:00 Prepping vegetables
2:30 Sauteing vegetables
3:20 Adding flour
3:35 Adding chicken broth and seasonings
4:02 Adding chicken, peas, and parsley
4:19 Rolling out pie crusts
5:04 How to transfer pie crust into the pan
5:29 Pouring chicken pot pie filling into the pan
5:55 Rolling out top pie crust
6:28 How to crimp pie edges and cut slits
7:20 Applying egg wash to the crust
7:53 How to bake chicken pot pie
8:29 Taste test
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#natashaskitchen #chicken #potpie
Pennsylvania Dutch Chicken Pot Pie (with Mom)
Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
link to full video
How to Make Chicken Pot Pie
Chicken Pot Pie is a comfort food favorite! Mix and match whatever vegetables you'd like in this recipe to create your own custom pot pie recipe that your family will love.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 prepared pie crusts top and bottom
• 1 1/2 cups cooked diced chicken
• 4 carrots peeled and sliced
• 2 celery stalks sliced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 1 small white onion diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
✅Instructions
00:00:13 - Preparing ingredients for Chicken Pot Pie
00:02:43 - Freezing pies ahead of time and adding extra baking time for frozen pies
00:02:50 - Substituting beef for chicken in pot pie
1️⃣ 00:00:38 - Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.
2️⃣ 00:00:52 - Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until all combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.
3️⃣ 00:01:44 - Add the vegetable mixture to the sauce along with cooked diced chicken. Season with salt and pepper.
4️⃣ Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
5️⃣ 00:01:56 - Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.
6️⃣ 00:02:29 - Bake pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
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