CHICKEN POT PIE
Steps:
- Pastry Dough: Put the first 3 ingredients into the food processor and pulse intermittently (6-8 times) to get the mix crumbly. Add water gradually through the top, while pulsing, until it starts to clump together. Try not to overwork it. Gather up the dough into a ball, wrap in plastic, and chill in fridge for at least an hour or up to 3 days. This can also be frozen and saved for another time. It makes 6-8 pot pie crusts or 2 (9 inch pie crusts). Crusts for pot pie: Slice individual 1/2 inch pieces from the dough ball. Roll each piece between two pieces of parchment. (6" diameter at least) Keep them separated with parchment pieces in a pile. Refrigerate until ready to use. Chicken: When its cool enough to handle, discard the skin and cut meat into bite size pieces and put aside. Save the juice too! Soup: Set oven temp for 375. In a nonstick stock pot, saute the first 6 vegetables in the butter until soften. Add a couple of pinches of salt and pepper along with Thyme leaves. Add the flour to make a roux. Allow it to saute for 2-3 minutes. Slowly add chicken broth and stir. Add peas and onions. Bring the soup to a light simmer for 20 minutes. It should thicken, but add a little water or more broth if it thickens too much. Stir in chicken, heavy cream, and parsley. Simmer for 3 additional minutes, and then set aside. 1 egg beaten for egg wash Freshly grated Parmesan or Gruyere cheese for topping (optional) 6 (2 cup crocks oven safe) Place all six crocks on a rimmed baking sheet. Add 2 cups of soup to each one. Cover and secure dish with a pie crust, poking them once or twice with the end of a sharp knife to create a steam escape. Quickly egg wash the pies and sprinkle with cheese. Place the baking sheet in upper third of oven. Bake approximately 30 minutes or until tops are golden and the edges bubbling. **Allow them to cool 5 minutes before serving--- they will be HOT!
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Arkbar Banks
[email protected]I'm going to try making this chicken pot pie this weekend. It looks delicious!
Omar White
[email protected]This recipe is perfect for a potluck or a family gathering.
Jahanzaib Brohi
[email protected]I'm making this chicken pot pie for my family tonight. I can't wait to see what they think!
Ulysses Hurtado
[email protected]This recipe is a must-try for any chicken pot pie lover.
Jason “jay” D
[email protected]I would give this recipe a 10/10. It's the best chicken pot pie I've ever had.
Landisa Sondlo
[email protected]This recipe was a disaster. The filling was watery and the crust was raw.
Tati Afif
[email protected]I'm not a fan of chicken pot pie, but this recipe changed my mind. It's so good!
sajan lama
[email protected]This recipe is a keeper. It's a family favorite.
Saba Qureshi
[email protected]Delicious and easy to make. I'll definitely be making this again.
Perry Bruins
[email protected]This chicken pot pie is comfort food at its best. It's hearty, flavorful, and perfect for a cold winter night.
Premodya Kawindi
[email protected]I was disappointed with this recipe. The filling was bland and the crust was too thick. I won't be making this again.
Raydon Major
[email protected]This recipe is a great starting point for chicken pot pie. I made a few changes to suit my taste, such as adding more vegetables and using a different type of cheese. It turned out delicious!
Tarmina Akter
[email protected]I've made this chicken pot pie recipe several times and it's always a hit. It's easy to make and the ingredients are readily available. I like to add a little extra garlic and thyme to the filling for extra flavor.
Alison Feliciano
[email protected]This chicken pot pie recipe is a winner! The filling is creamy and flavorful, and the crust is flaky and golden brown. I followed the recipe exactly and it turned out perfectly. My family loved it!