Best 5 Chicken Pot Pie A La Jeremy And Jasmin Recipes

Chicken pot pie is a hearty and comforting dish that is perfect for a cold day. Our journey began with Jeremy's grandmother's recipe. She had been making chicken pot pie for years, and it was always a hit with her family and friends. Jasmin, Jeremy's wife, decided to put her own spin on the recipe, and the result was a delicious and unique dish that everyone loved. In this article, we will share Jeremy and Jasmin's recipe for chicken pot pie. We will also provide tips and tricks for making the perfect pot pie, so you can impress your friends and family with this classic dish.

Here are our top 5 tried and tested recipes!

CHICKEN POT PIE A LA JEREMY AND JASMIN

Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

CHICKEN POT PIE A LA JEREMY AND JASMIN

Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

CHICKEN POT PIE A LA JEREMY AND JASMIN

Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

CHICKEN POT PIE A LA JEREMY AND JASMIN

Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

CHICKEN POT PIE A LA JEREMY AND JASMIN

Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

### Key Ingredients - **Chicken:** Use boneless, skinless chicken breasts or thighs. - **Vegetables:** Use a variety of root and green veggies, such as carrots, celery, peas, green onions, and corn. - **Broth:** Use chicken broth or stock for a flavorful base. - **Flour:** All-purpose is the most common type of thickener used in chicken pot pie. - **Butter:** Use unsalted butter for a rich and flaky crust. - **Egg:** Use one egg to make the pastry of the crust. - **Poultry Seasoning:** This spice is a combination of thyme, rosemary, and sage. - **Salt and Pepper:** Use to season the chicken and gravy. - **Pie Crust:** You can make your own pie crust, or you can use a store-bought one. - **Heavy cream:** Add some cream to the gravy at the end for a velvety texture. ### Cooking Process 1. Sauté the chicken: Cook the chicken in a pot or pan. 2. Prepare the crust: Make the crust from the butter, salt, egg, and pastry. 3. Make the gravy: Make a gravy from the chicken broth, butter, and thickener. 4. Assemble the pot pie: Layer the chicken, veggies, and gravy in a pie dish. 5. Top it with crust: Put the pie crust top on and crimp the sides to secure it. 6. Bake: Bake the pot pie until the crust is golden and the stew is bubbly. ### Helpful Cooking Hacks - Use a large pot or pan to cook the chicken so that there is enough room for the other ingredients. - Make sure to chop the veggies evenly so that they cook evenly. - Don't overcrowd the pot or pan when cooking the chicken, or it will not cook evenly. - Add the chicken broth a little at a time when making the gravy. This will help to prevent the gravy from being too thin. - Taste the gravy before you add the cream and adjust the seasonings as needed. - If you are using a store-bought crust, pre-bake it according to the package instructions. ### Advice to Make it Your Special Dish - Get creative with the ingredients. You can add different veggies, seasonings, or even cheese to your pot pie. - Make it a one-pot meal by cooking the chicken and veggies in the same pot or pan. - Add a touch of cream or butter to the crust before you bake it for a golden, flaky finish. - Serve with a side of mashed or roasted veggies. - Make it a winter treat by adding a scoop of vanilla ice cream. ### Be Adventurous in Your Cooking Experiment with different ingredient and cooking methods to find the perfect chicken pot pie recipe for you and your family. Don't be afraid to ask for help or advice from other experienced chefs or family members. Cooking is a process of trial and error, and the more you practice, the better your results will be. So grab your ingredients, put on your apron, and start cooking!