Chicken Pot Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 219
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Grands! Mini Chicken Pot Pies | Pillsbury Recipe
Four ingredients is all you need (yes, really!) to make these fun and filling mini chicken pot pies. Thanks to Pillsbury™ Grands!™ Flaky Layers biscuits, these pies are both delicious and easy to make.
Grands! Mini Chicken Pot Pies recipe:
Chicken Pot Pie Recipe (Completely Homemade + Shortcut Options)
Head to and take their free skincare quiz to save up to 50% off on your 30 day trial. Chicken pot pie is one of those dishes that many of us ate a LOT of as a kid. As an adult, I want something a little more flavorful and less soggy. This version hits on the nostalgia we’re looking for, but really takes the dish up in terms of flavor and texture. No joke, it’s the best chicken pot pie I’ve ever had and I’m stoked on it.
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14OZ RAMEKIN:
BOOS BLOCK CUTTING BOARD:
INSTANT POT:
FINE MESH STRAINER:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
4QT CAMBRO STORAGE CONTAINER:
SMALL CUTTING BOARD:
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RECIPE - makes 4-6 individual chicken pot pies (using 14 oz ramekins)
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CHICKEN
3-4lb or 1.5kg whole chicken
B-MAN’S DRY BRINE SEASONING
15g or 2.5tsp salt
5g 1 t/4tsp sugar
3g or 2tsp poultry seasoning
5g or 1 2/3tsp garlic powder
5g or 2 1/4tsp ground black pepper
Generously season chicken on all sides with B-Man’s Dry Brine Seasoning (recipe above) then refrigerate to cure for 12-24 hours. Slow roast at 285F/140C for 2.5-3hours. Allow chicken to rest for 20-30min.
PIE FILLING
113g or 1 whole stick of unsalted butter
225g or 1 large onion, medium diced
10g or about 3-4 cloves garlic, minced
115g or about 2lrg ribs celery, medium diced
115g or about 2lrg carrot, medium diced
75g or 3/4c leek, diced and rinsed
75g or 3/4c fennel, medium diced
Salt
250g or about 1-1.5 yukon gold potatoes, medium diced
115g or 1/2c all purpose flour
150g or 2/3c dry sherry
900g or about 4c chicken stock (see recipe below)
140g or 1c frozen peas
650g diced chicken (all of the meat from a 3.5-4lb chicken)
Black pepper to taste
1g or 1tsp fresh thyme leaves, chopped
Preheat large heavy-bottomed pot over med high. Add butter then veggies, garlic, large pinch of salt & stir to combine. Sweat for 5-6min. Add potatoes & continue to cook for 3 mins or so. Add flour & stir to coat veg. Continue stirring frequently for 2-3 minutes or until raw edge of flour is cooked off. Add sherry &cook for about a minute then add stock. Stir & reduce heat to med-low. Bring to a simmer, cover & cook 15-20min or until potatoes are tender. Once tender, add peas & chicken. When peas & chicken are heated through, remove from heat & taste for seasoning. I add salt & plenty of pepper.
CHICKEN STOCK
3.5-4lbs or 2kg of chicken backs
3.5lbs or 1 pack of chicken feet
3qt/kg water
Lay chicken backs & feet on sheet tray. Roast at 450C/230F for 25-30min. Add chicken backs, feet, & pan drippings to a slow cooker with water and slowcook for 8 hrs. Strain & refrigerate until ready for use.
PIE CRUST
400g or 2 1/2c all purpose flour
8g or 1 1/2tsp salt
170g or 12Tbsp butter, sliced
85g or 1/3c sour cream
1 egg
Add flour, salt, & butter (sliced) to a food processor. Process for 15 secs or until pebbly. Add sour cream & egg. Process just until dough becomes yellow & starts to look like dough. Flip out onto work surface and gently combine and press into a rectangle. Wrap & refrigerate for 20min.
Slice off a 125g piece of dough, roll into a ball. Flour dough then roll out until it’s approx a ⅛” or 3mm thick round. Place ramekin the dough round and trace around the outside, leaving a couple of cm buffer around the outside.
BUILD AND BAKE:
14oz ramekins
Pot pie filling
Rolled out dough
Egg wash (equal parts egg and cream)
Fill each ramekin most of the way full. Coat rim and sides of rim with egg wash. Top with pie crust round & pinch to adhere to ramekin. Cut slits in top of dough. Brush dough with egg wash. Place ramekins on a sheet tray and bake in preheated 405F/205C oven for 25 minutes. Pies are finished when crust is cooked and golden brown. Allow to cool slightly before eating.
#chickenpotpie #chickenpotpierecipe #chickenpie
0:00 Intro
0:22 curing chicken
1:03 chicken stock
2:36 roasting the chicken
3:30 veg prep
4:10 mixing crust
5:06 ad
6:15 pie filling
8:14 rolling out crust
9:21 finishing filling
10:10 building + baking
13:01: let's eat this thing
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Classic Turkey Pot Pie | Pillsbury Recipe
Have some leftover turkey hanging around from Thanksgiving? Use it to make this easy pot pie!
Recipe:
Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
Learn how to make one of the most comforting of all comfort food recipes of all time...chicken pot pie! Perfect for Sunday dinner on a cold winter weekend! Although this recipe takes some time, it's so worth it. Perfect for leftover roasted or rotisserie chicken, this pot pie has potatoes and vegetables in a creamy gravy all packed into a flaky double pie crust.
What you'll need:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg
-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9 cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
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Chicken Pot Pie Recipe By Food Fusion
Chicken Pot Pie scrumptious and beautifully presented recipe. #HappyCookingToYou #FoodFusion
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Chicken Pot Pie
Serves 5-6
Recipe in English:
Ingredients:
-Cooking oil 1-2 tbs
-Chicken boneless cubes 250g
-Namak (Salt) ¼ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped 1 & ½ tbs
-Gajar (Carrots) diced ½ Cup
-Maida (All-purpose flour) 1/3 Cup
-Water 1 & ½ Cup or as required
-Chicken powder 2 tbs
-Cream 1 Cup
-Matar (Peas) 1 Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Kali mirch (Black pepper) crushed ½ tbs
-Paprika powder 1 tsp
-Dried thyme 1 tsp
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 1 tbs
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
-Makhan (Butter) 150g (hard)
-Chilled water ½ Cup or as required
-Fresh basil leaves 5-6
-Anda (Egg) whisked
Directions:
-In a wok,add cooking oil,chicken & mix well until it changes color.
-Add salt,red chilli powder,mix well & cook until chicken is done (5-6 minutes) & set aside for later use.
-In the same wok,add butter & let it melt.
-Add onion,garlic & sauté onion until translucent.
-Add carrots & mix well.
-Add all-purpose flour & mix well for a minute.
-Add water,whisk well & cook for a minute.
-Add chicken powder & mix well.
-Turn off the flame,add cream & whisk well.
-Turn on the flame,add peas,capsicum,cooked chicken,black pepper crushed,paprika powder,dried thyme,salt & mix well.
-Add fresh coriander,mix well & set aside.
-In a bowl,add all-purpose flour,salt & mix well.
-Add butter,mash well to combine and mix until it crumbles.
-Now gradually add chilled water (2-3 tbs at a time),mix & gather until dough is formed.
-Dust dry flour and divide into two equal portions.
-Take one portion,press with hands and dust dry flour & roll out with the help of rolling pin.
-On 10”oven safe pan (greased with oil),place rolled dough & set the dough with the help of the hand then cut the edges.
-Add prepared chicken & vegetable filling,fresh basil leaves and place another rolled dough over it.
-Now cut the edges,press & seal properly.
-Add cuts/gashes on the top of the crust & apply egg wash with the help of brush.
-Roll out the leftover dough with the help of rolling pin & cut your favorite designs from it.
-Add design cuttings on top of the crust & apply egg wash over it.
-Bake in preheated oven at 170 C for 35 minutes (both grill).
-Take out from oven & let it completely cool.
-Cut into desired pieces & serve!
Recipe in Urdu:
Directions:
-Karahi mein cooking oil aur chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Namak aur lal mirch powder dal ker ache tarhan mix karein aur chicken gul janay tak paka lein (5-6 minutes) aur bad mein use kernay kliya bowl mein nkal ker side per rakh dein.
-Us he karahi mein makhan dal ker melt ker lein.
-Pyaz aur lehsan dal dein aur pyaz translucent hunay tak sauté ker lein.
-Gajar dal ker ache tarhan mix karein.
-Maida dal ker ek minute kliya ache tarhan mix ker lein.
-Pani dal ker ache tarhan whisk karein aur ek minute kliya paka lein.
-Chicken powder dal ker ache tarhan mix ker lein.
-Chulha bund ker dein aur cream dal ker ache tarhan whisk ker lein.
-Chula on karein,matar,shimla mirch,cooked chicken,kali mirch crushed,paprika powder,dried thyme aur namak dal ker ache tarhan mix ker lein.
-Hara dhania dal ker ache tarhan mix karein & side per rakh dein.
-Bowl mein maida aur namak dal ker ache tarhan mix karein.
-Makhan dal dein,mix aur crumbled hunay tak ache tarhan mash ker lein.
-Thora thora ker ka thanda pani shamil karein (2-3 tbs at a time),mix aur gather ker ak dough tayyar ker lein.
-Maida chirak dein aur do hisson mein divide ker lein.
-Ek potion lein aur haath ki madad sa press ker lein aur maida chirak ker rolling pin ki madad sa bail lein.
-10” oven safe pan (greased with oil) mein rolled dough rakh ker haath ki madad sa set karein aur edges ko cut ker lein.
-Tayyar chicken & vegetable filling aur fresh basil leaves dal ker upper sa rolled dough rakh dein.
-Edges ko cut karein aur press ker ka properly seal ker lein.
-Crush ka upper cuts/gashes laga lein aur pheeta huwa anda brush ki madad sa laga lein.
-Leftover rolled dough ko rolling pin ki madad sa bail leu favorite designs mein cut ker lein.
-Design cuttings ko crust ka upper rakh dein aur pheeta huwa anda laga lein.
-Preheated oven mein 170 C per 35 minutes kliya bake ker lein (both grill).
-Oven sa nikal ker thanda ker lein.
-Desired piece mein cut ker ka serve karein!