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.
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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
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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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The Best Homemade Chicken Pot Pie
By @spicesdnice
Chicken Pan Pie - Chicken Pot Pie in a Pan - Food Wishes
Making chicken pot pie in a pan doesn’t sound all that revolutionary, and it’s not, since that’s where many people make it anyway, but since it comes out so differently than deeper dish versions, and according to me, so much better, I decided we need to start calling it what it really is. Enjoy!
Get the buttercrust pasty dough recipe here:
For the fully formatted, printable, written recipe, follow this link:
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How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
Martha Stewart's chicken potpie—a comfort food classic—gets some unexpected flavor from cognac. Use a tender, boiled whole chicken to capture all of the savory flavor, and add flavorful herbs to the vegetables before covering the miniature pies in flaky pastry topping.
#MarthaStewart #Chicken #PotPie #Boiled #Recipe #Pastry
Get the recipe at:
00:00 Introduction
00:27 How To Cook Chicken
00:56 How To Cook Vegetables
2:56 How To Thicken Sauce
5:28 How To Fill Ramekins
6:39 How To Cover Pies
9:55 Final Result
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How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. It’s the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
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Turkey Pot Pie
Wondering what to do with all of that leftover Thanksgiving turkey? Turkey pot pie is made with tender cooked vegetables in a homemade sauce and – of course – juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.
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✅Ingredients
• 2 prepared pie crusts top and bottom
• 3 carrots peeled and sliced
• 2 celery stalks sliced
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 2 cups turkey cooked and shredded or diced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 1 small white onion diced
• 1/4 cup all-purpose flour
✅Instructions
1️⃣ Add carrots and celery to a medium saucepan. Pour in chicken broth and season with salt, pepper, rosemary, and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.
2️⃣ Meanwhile, in another saucepan melt butter over medium heat. Sauté onion in the melted butter until softened, about 5 minutes. Add flour and stir until well combined and becomes more golden.
3️⃣ Ladle out 1/2 - 1 cup of chicken broth and add it to the cooked onion/flour mixture. Whisk together and then add the thickened onion and flour mixture into the vegetables. Let cook over low heat for 3 - 5 more minutes.
4️⃣ Add in cooked turkey and peas.
5️⃣ 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.
6️⃣ Pour 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 steam to escape while baking.
7️⃣ Bake pie in the 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
MAKE AHEAD INSTRUCTIONS: To make turkey pot pie ahead, cook your filling and prepare your pie shells. Store separately in the fridge until ready to assemble and bake.
FREEZER INSTRUCTIONS: Assemble your pot pie as directed in the recipe and freeze immediately. Thaw in the fridge overnight before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover pot pie with aluminum foil - to prevent the crust from burning - and continue baking until the center is hot, about 30 -35 minutes more.
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