Chicken Pot Pie; JUST FOR YOU!
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Chicken Pot Pie
@melissajorealrecipes
The best chicken pot pie has the crust on the bottom and top! I’ve been making this for a while now and it’s so delicious every time! This video is a blast from the past but the recipe is timeless! I hope you love!
Recipe:
Heat up a 32 ounce box of chicken broth and add one chicken bouillon cube to the broth and simmer until it’s warmed all the way through.
Peel and chop a potato into small cubes and boil until they are soft.
In a pan add one and a half sticks of butter & one chopped onion. Cook until the onions are translucent. Then add 3/4 cup of flour and whisk continuously for at least 2 to 3 minutes. Then add all of the chicken stock plus one more cup. Keep whisking. Add 1/4 cup of heavy cream and lots of salt and pepper. Keep whisking, then add a small bag of frozen mixed vegetables directly into the pan. ( you don’t need to defrost)
Add the boiled potatoes, fresh, chopped parsley, and one rotisserie chicken shredded it up to the pan. Mix mix!
Add the filling into a deep dish pie crust let it cool for a bit, then topped the pie crust with another deep dish pie crust, but make sure that you’re very carefully peeling away from the tin pie plate it comes in. Top the pot pie with the other pie crust and pinch it closed with your fingers and pat it down on the top. Then use a fork to seal all of the edges together.
make an egg wash with two yolks and a little bit of water mix it together and brush over the crust.
Make two slits at the top of the pot pie then place the pot pie onto a baking sheet and bake in the oven at 325°F for 50 minutes.
Remove from the oven and let it rest at least 20 minutes or so then slice and enjoy. Happy fall! #MakeIt #ChickenPotPie #ComfortFood #RotisserieChickenRecipes @swansonbroths @pillsbury @goldmedalflour @landolakesktchn @birdseyevegetables @costco
Chicken Pot Pie (As Made By Wolfgang Puck)
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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
Chicken Pot Pie - Healthy, Easy to Make from Scratch
FULL RECIPE:
Talk show host Jenny Jones shares her homemade chicken pot pie recipe, all made without butter or cream. Start-to-finish... One hour.
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How to Make Classic Chicken Pot Pie | Pillsbury Basics
This classic chicken pot pie has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great dinner option for novice cooks and busy families alike.
This recipe calls for two cups of frozen mixed vegetables, which is the easiest way to prepare it, but don’t let that limit you. Whether it’s summertime and you want to use up some fresh veggies from your garden, or you just want to clean out your freezer or refrigerator, this recipe is easily customizable.
Get the easy recipe:
Chicken Pot Pie | Basics with Babish
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.
Recipe:
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