Chicken Pot Pie. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Reviews for: Photos of Chicken Pot Pie IX. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made.
To begin, dust a clean, dry work surface with flour and place the puff pastry over top. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie. You can have Chicken Pot Pie using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chicken Pot Pie
- You need 1 of Sheet of Puff Pastry.
- Prepare 2 large of Diced Carrots.
- Prepare 1 large of Diced Onion.
- Prepare 2 of stock Diced Celery.
- Prepare 1 1/2 of Boneless Chicken Thighs Cut into 1inch Pieces.
- Prepare 3 cup of Chicken Stock.
- You need 1 cup of Frozen Peas.
- Prepare 1 cup of Chopped Broccoli.
- Prepare 1/3 cup of Unsalted Butter.
- It’s 1 cup of All Purpose Flour.
- It’s 1 cup of Heavy Cream.
- You need 1 of Salt & Pepper to Taste.
- It’s 2 tbsp of Olive Oil.
- You need 1 tbsp of Fresh Thyme.
- You need 1 tbsp of Fresh Parsley.
- Prepare 1 of Egg Beaten.
So, I started out using refrigerated pie dough, all. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken! This from-scratch Chicken Pot Pie is adapted from Marshall Field's classic recipe.
Chicken Pot Pie step by step
- In a large pot over medium high heat, add the olive oil and get it so it's nice and hot. Add the chicken pieces and season with salt and pepper. Cook for about 5-6 minutes. Add the chopped onions, carrots, celery, and broccoli and cook them for about 5-7 minutes or until the veggies start to cook down and develop some color around the edges..
- Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey..
- Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste. Let it cook for about 10 more minutes, meanwhile preheat your oven to 400°F..
- Grease 4 large oven proof bowls and set aside. Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl making sure it's about 1 inch bigger so it will stick to the sides..
- Evenly distribute the filling between the bowls and using a pastry brush, brush the sides of the bowls with the egg wash and cover them with the puff pastry making sure to seal the the sides against the bowl..
- Brush the tops with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20-25 minutes or until the tops are golden brown..
- Set aside and let cool before serving..
With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can easily source. Individual chicken pot pies make a comforting meal any night of the.