Post by Domestic Goddess on Apr 2, 2022 20:52:58 GMT -5
I came across this recipe, which looks easy to make.
www.youtube.com/watch?v=XWarXtnk0VU
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.
Chicken Pot Pie Recipe
What You Need to Make This Recipe:
Chicken — If you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred.
Chicken broth – Use low sodium chicken broth, so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling.
Flour — Don’t skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.
HOW TO MAKE CHICKEN POT PIE
1. In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables have softened.
2. Stir in the flour. Cook, constantly stirring, for 2 minutes.
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3. While stirring, slowly pour in the warm broth.
4. Then, stir in the heavy cream.
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5. Stir in the thyme, salt, and pepper, and then simmer to thicken. Once thickened, stir in the chicken and peas. Set aside to cool.
6. Roll one pie crust to a 12-inch circle and transfer to a deep 9-inch pie plate. Then, pour in the cooled filling.
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7. Roll out the remaining pie crust and place it on top of the filling.
8. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut silts onto the top and bake for 20 minutes before reducing the oven heat and baking for another 40 minutes. Set aside to cool before serving.
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Frequently Asked Questions:
Can I Make Pie Ahead of Time?
The filling can be made a day ahead of time and stored in the fridge. Keep it covered, then add it to the pie crust, and bake as directed when ready. If you are making pie dough from scratch, you can make it four days ahead of time. You can store pie crust in the freezer for even longer. Just be sure to keep it tightly wrapped. You can see my Pie Crust Recipe post for more information!
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How Do I Freeze This?
You can freeze this recipe baked or unbaked. Wrap it up with plastic wrap and then tin foil, and freeze for up to 2 to 3 months. Allow to thaw overnight in the fridge, and bake as directed if uncooked or bake to warm through if cooked.
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How Long Does This Last Once Baked?
Freshly baked pot pie will keep well for 3 to 5 days in the fridge. Reheat in the oven when ready to enjoy. Cover with foil if needed.
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How Do I Tell When The Pie Is Done?
To tell if the chicken pot pie has finished baking, use an instant-read thermometer to check if the internal temperature has reached 165°F. in several spots. The crust should be golden brown as well. If the crust is browning too quickly and the internal temperature is not 165°F. yet, cover the crust with foil to prevent the crust from burning.
-
www.youtube.com/watch?v=XWarXtnk0VU
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.
Chicken Pot Pie Recipe
What You Need to Make This Recipe:
Chicken — If you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred.
Chicken broth – Use low sodium chicken broth, so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling.
Flour — Don’t skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.
HOW TO MAKE CHICKEN POT PIE
1. In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables have softened.
2. Stir in the flour. Cook, constantly stirring, for 2 minutes.
-
3. While stirring, slowly pour in the warm broth.
4. Then, stir in the heavy cream.
-
5. Stir in the thyme, salt, and pepper, and then simmer to thicken. Once thickened, stir in the chicken and peas. Set aside to cool.
6. Roll one pie crust to a 12-inch circle and transfer to a deep 9-inch pie plate. Then, pour in the cooled filling.
-
7. Roll out the remaining pie crust and place it on top of the filling.
8. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut silts onto the top and bake for 20 minutes before reducing the oven heat and baking for another 40 minutes. Set aside to cool before serving.
-
Frequently Asked Questions:
Can I Make Pie Ahead of Time?
The filling can be made a day ahead of time and stored in the fridge. Keep it covered, then add it to the pie crust, and bake as directed when ready. If you are making pie dough from scratch, you can make it four days ahead of time. You can store pie crust in the freezer for even longer. Just be sure to keep it tightly wrapped. You can see my Pie Crust Recipe post for more information!
-
How Do I Freeze This?
You can freeze this recipe baked or unbaked. Wrap it up with plastic wrap and then tin foil, and freeze for up to 2 to 3 months. Allow to thaw overnight in the fridge, and bake as directed if uncooked or bake to warm through if cooked.
-
How Long Does This Last Once Baked?
Freshly baked pot pie will keep well for 3 to 5 days in the fridge. Reheat in the oven when ready to enjoy. Cover with foil if needed.
-
How Do I Tell When The Pie Is Done?
To tell if the chicken pot pie has finished baking, use an instant-read thermometer to check if the internal temperature has reached 165°F. in several spots. The crust should be golden brown as well. If the crust is browning too quickly and the internal temperature is not 165°F. yet, cover the crust with foil to prevent the crust from burning.
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