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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Best Vegetarian Pot Pie Recipe
Best Vegetarian Pot Pie Recipe
This pot pie is loaded with hearty vegetables for a comforting and delicious dish that happens to be vegetarian-friendly. Our easy veggie pot pie recipe can even be made vegan and gluten-free!
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Chicken Pot Pie
Chicken and vegetables smothered in a creamy white sauce topped with golden, flaky puff pastry... can't beat that!!
The Ultimate Homemade Chicken Pot Pie
Chicken pot pie that will make you cry... Because it's so good, and also really easy to make.
Recipe:
Cast Iron Skillet I used:
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VEGAN POT PIE | Vegan Chicken Pot Pie | The Edgy Veg
Learn how to make classic vegan pot pies, loaded with veggies, faux chicken, and a golden puff pastry crust. This is one of the most comforting recipes for all this cold weather we're having here in Canada.
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Although this recipe takes some more time than a traditional soup, it's totally worth it. Perfect for leftover veggies or veggie protein you have in your fridge. This vegan chicken pot pie is loaded with potatoes and veggies served in a creamy gravy, wrapped up in a flaky puff pastry.
You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so I used that, but you can easily substitute them with your favourite chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu. I also found a generic-brand no-name puff pastry that is accidentally vegan! Yay!
A lot of the cheaper puff pastries our there use oil or vegetable shortening instead of butter—so look out for that when you’re doing your shop. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. This vegan pot pie recipe is perfect for an easy hearty dinner.
Preheat your oven to 375F.
In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Add 2 minced garlic cloves, 1 small chopped onion and a pinch of salt and cook, stirring constantly for 3 mins. Add 1 cup carrots, 1 celery stalk, and 1 small chopped potato and saute until tender. This should take about 5-7 mins. After 5-7 mins, add ¼ cup + 2 tbsp flour and mix well to coat the veggies. Slowly whisk in 4 cups of no-chicken or vegetable broth, then add ½ cup of soy milk and 2 bay leaves and mix well. Bring the stew to a simmer and cook until thick, about 5 mins.
Add 1 cup of frozen or fresh peas and veggie chicken, and cook until heated through, roughly 5 mins. Taste and adjust salt and pepper to your liking.
Now, divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
Roll out the puff pastry dough and cut into 4 equal pieces, and place them over your bowls or ramekins, and trim off the excess. Then using your fingers, press the edges slightly and brush the tops of the puff pastry with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
Place the bowls onto a baking sheet and bake until the puff pastry is golden brown, roughly 50 mins, check often to avoid burning. I start checking mine at 25 mins and check every 5 mins. All Puff pastry dough is made differently. Remove the baking sheet from the oven and allow the pot pies to cool for a few minutes, then serve.
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Freezer-Prep Chicken Pot Pies
FULL RECIPE:
Here is what you'll need!
Freeze & Bake Chicken Pot Pies
Makes 6 pot pies
INGREDIENTS
⅓ cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
½ cup flour
1 rotisserie chicken, shredded
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
3 refrigerated pie crusts
6 disposable foil pot pie pans (or ceramic ramekins)
PREPARATION
1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Pour in the flour, and mix in well.
3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
5. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
6. Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
7. Cover each pot pie with foil and freeze for up to 2 months.
8. To bake from frozen, preheat oven to 400˚F/200˚C, and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
9. Enjoy!
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MUSIC
Standing Rock_fullmix
Licensed via Warner Chappell Production Music Inc.