Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken pot pie. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chicken Pot Pie is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken Pot Pie is something that I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken pot pie using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Pot Pie:
- Prepare 1 Sheet of Puff Pastry
- Take 2 large Diced Carrots
- Make ready 1 large Diced Onion
- Prepare 2 stock Diced Celery
- Take 1 1/2 Boneless Chicken Thighs Cut into 1inch Pieces
- Get 3 cup Chicken Stock
- Get 1 cup Frozen Peas
- Make ready 1 cup Chopped Broccoli
- Make ready 1/3 cup Unsalted Butter
- Get 1 cup All Purpose Flour
- Get 1 cup Heavy Cream
- Make ready 1 Salt & Pepper to Taste
- Get 2 tbsp Olive Oil
- Get 1 tbsp Fresh Thyme
- Get 1 tbsp Fresh Parsley
- Take 1 Egg Beaten
A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. This chicken pot pie recipe is also known as "Mrs.
Steps to make Chicken Pot Pie:
- 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.
Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. If you need to get dinner on the table in a hurry, this easy chicken pot pie recipe is the place to begin. Chicken pot pie doesn't have to be a huge ordeal! Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat. My go to chicken pot pie recipe!
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