How To make Chicken Pot Pie2
3 3 1/2 pounds broiler-fryer
cut up
2 quarts water
1 teaspoon salt
1 cup peeled :
cubed potato
1/2 cup scraped chopped carrot
1/2 cup cut fresh or frozen green beans :
cut into 1-inch
-- pieces 1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen english peas or butter
-- beans 1 tablespoon chopped fresh parsley
1/2 teaspoon rubbed sage
3/4 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.
Skin and bone chicken; cut chicken into bite-size pieces. Set aside.
Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.
Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.
Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.
Bake at 400 degrees for 15 to 20 minutes or until golden.
Serve immediately.
Naomi Bawell
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/10/98
How To make Chicken Pot Pie2's Videos
How To Make The BEST Chicken Pot Pie
This Easy Chicken Pot Pie Recipe is made with creamy chicken cubes, sauteed vegetables, and topped with an easy baked puff pastry crust. And the best part, their mini! __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
3 tbsp unsalted butter
1 garlic clove
1/2 cup Onion
1/2 cups chopped carrots
1 lb chicken breast
3 tbsp all-purpose flour
1 cup chicken broth (low sodium)
1/2 cup heavy cream
1/4 tsp thyme
1/4 tsp pepper
1 tsp salt
1/2 cup frozen peas
1/2 cup frozen corn
1 package puff pastry
???? FULL RECIPE HERE:
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????????????????????INSTRUCTIONS ????????????????????????
1. Start off by melting 3 tablespoons of unsalted butter in a skillet over medium heat.
2. Then add 1/2 cup of chopped onion and 1 minced garlic clove. Sauté for a few minutes or until the onion m becomes translucent.
3. Then add in 1/2 cup of chopped carrots into the skillet and stir them for about 3-4 minutes.
4. Now bring the heat up to high and toss in 1 pound of chopped chicken breast. Keep mixing the meat until it’s fully cooked though.
5. Now add 3 tablespoons of all purpose flour and stir it for a few minutes until no more patches of dry flour appear.
6. Now you can pour in 1 cup of low sodium chicken broth and 1/2 cup heavy cream. Stir that all together and let the sauce come to a simmer.
7. Then add 1/4 tsp Thyme, 1/4 tsp black pepper, and 1 tsp Salt. Then continue stirring the spices in for another few minutes and to let the ingredients infuse together.
8. Now add 1/2 cup of frozen peas and 1/2 cup of frozen corn. And let that come to a simmer once more.
9. Take out 8 (4 oz) ramekins and fill them with the chicken pot pie filling.
10. Now place your thawed puff plastic sheet onto a lightly floured surface and cut out 8 circles.
11. I like to use one of the ramekins as a guide so I just press it into the dough and cut around it leaving about 1/2 inch border.
12. Now you can take your cut out circles of puff pastry and place them directly over each filled ramekin.
13. Now you can make the egg wash by combining one large egg with a teaspoon of water. Then brush it over each pot pie. And bake the mini chicken pot pies in the oven at 400 degrees Fahrenheit for about 20-22 minutes.
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#simplyhomecooked #chickenpotpie #chicken
⏱ Time Stamps ⏱
0:00 Intro
0:27 Cooking the Filling Ingredients
1:14 Seasoning the Filling
1:26 Finish and Fill the Filling
1:45 Puff Pastry Crust
2:11 Egg Wash
2:25 Baking your Chicken Pot Pie
2:35 Conclusion
Layered Chicken Pot Pie
Have you ever seen such a beautiful pot pie?
2/3 stick butter, melted
2 eggs
1 tbsp salt
4 1/4 cup plain flour
1 egg, for egg wash
Bechamel:
1/2 stick butter
1/2 cup flour
1 cup chicken stock
1/4 tsp salt
3 2/3 oz cream
Vegetable layer:
1 large onion, finely diced
2 sticks celery, finely diced
1 tbsp oil
Salt and pepper
3 large carrots, peeled and chopped into 2 centimeter
chunks or slices
1 1/3 cups frozen peas
Chicken and mushroom layer:
3 chicken breasts, shredded or chopped
2 2/3 cups mushrooms, sauteed and cooled
INSTRUCTIONS
Make the pastry: Put the buttermilk, melted butter, eggs and salt into a large mixing bowl and whisk together. Add the flour and mix well, then turn out onto the worktop and knead for a few minutes before wrapping in cling film and putting it in the fridge for at least 30 minutes.
Make the bechamel: Melt the butter in a saucepan. Add the flour and whisk for a few minutes to cook the flour. Add the stock gradually, whisking constantly to avoid lumps, then add the salt and cream. Cook for a few minutes, stirring constantly until thickened. Then take it off the heat and leave to cool.
Prepare the vegetables: Saute the onion and celery in one tablespoon of oil, until soft and golden brown. Switch off the heat and stir in the peas. Boil the carrots until al dente, then drain and mix with the other vegetables. Add a few tablespoons of bechamel to the vegetables - just enough to bind them together, then leave to cool completely.
Mix the chicken and mushrooms. Add the remaining bechamel and mix well, then leave to cool completely.
Assemble the pie: Cut off one-third of the pastry and roll it out to a 10 inch circle. Lay it on a flat baking sheet. Put 2/3 of the chicken mixture into the middle of the pastry and shape into a flat circle, leaving 5 centimeters around the edge. Then add 2/3 of the vegetable layer, flatten the top and smooth the edges. Repeat one more layer of each flavor, ending up with a tall, smooth mound.
Roll the remaining pastry out into a 15 inch circle, and cover the pie fillings with it. Seal the pastry together with your fingers around the bottom, then trim so there is just a 1 centimeter lip all around. Press around this lip with a fork, then carefully tuck it underneath the pie, using a small palette knife to help. Cut a 3 centimeter steam hole in the top of the pie, then mIx the egg and water together then glaze the whole pie.
Roll out the excess pastry and cut out leaves to decorate. Create a small plait to encircle the steam hole. Stick the pastry leaves around the bottom edge of the pie and secure the plait on top around the steam hole. Put the pie into the fridge to chill for one hour.
Preheat the oven to 400F. Cook the pie for 40 minutes, turning it around halfway through to help it brown evenly. Then let it rest for 15 minutes before serving. Thanks for watching! Don't forget to subscribe for more videos!
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Chicken Pot Pie 2
davecancook.com Dave puts the fried chicken and potatoes mixture into pie crust!! Oh this is good!!
THE BEST Chicken Pot Pie Recipe
THE BEST Chicken Pot Pie Recipe
Baking Pans:
Fresh Pies Bake 30-35 Minutes at 425F
Frozen Pies Bake 60-75 Minutes at 400F
RECIPE:
1 Pound Cubed Boneless Skinless chicken breasts
1 Cup Diced Carrots
1 Cup Frozen Peas
1 Cup of Potatoes chopped into 1/2 inch pieces
2/3 Cup Butter
2/3 Cup Diced Onion
2/3 Cup Flour
1/2 Teaspoon Celery Seed
3.5 Cups Chicken Broth
1 1/3 Cup Milk
2 Boxes or Pre-made Pie Crust
Salt and Pepper to taste
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Double Crust Chicken Pot Pie - Old Fashioned No Canned Soups
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