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Chicken Pot Pie

Chicken Pot Pie


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An old time favorite with all the fixin's.MORE+LESS-

Ingredients for the Cream-Cheese Crust:

1

pound all-purpose flour

1/2

teaspoon salt, or to taste

1

pound unsalted butter, cut into dice

1

pound softened cream cheese, cut into cubes

Ingredients for Chicken Pie:

3

tablespoons vegetable oil

2

pounds boneless, skinless chicken breasts

Salt and freshly ground pepper to taste

1

quart low-sodium canned chicken broth

2

stalks celery, peeled and sliced

2

cups diced sweet potatoes

2

cups English peas, blanched, or frozen peas, thawed

1

tablespoon each chopped fresh oregano, marjoram, and parsley

1

tablespoon snipped fresh chives

1

large egg plus 1 large egg yolk

Hide Images

  • 1

    Make the crust:In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, salt, and butter, and mix on low until the mixture resembles coarse meal. Add the cream cheese and continue to mix until ingredients are combined; some streaks of cheese will remain. Shape the dough into two balls, flatten each ball into a disk, and wrap in plastic wrap. Chill for at least 1 hour, or until firm enough to roll.

  • 2

    If making individual pot pies, on a lightly floured surface roll out dough to a 1/4-inch thickness and cut into decorative shapes that are large enough to cover each dish. Wrap the shapes in plastic wrap and freeze until ready to bake. For one large pie, roll out the dough to a 1/4-inch thick sheet large enough to cover the dish. Wrap in plastic and freeze.

  • 3

    In a casserole set over medium-high heat, heat the oil until hot. Add the chicken and the salt and pepper. Cook, turning occasionally, until the chicken is brown. Add the onion and cook the mixture, covered, over medium heat, stirring occasionally, for 5 minutes. Add the broth and simmer, uncover, for 1 hour. Strain the liquid into a bowl and set aside. Cool the chicken and cut into small pieces.

  • 4

    In a casserole set over medium-high heat, combine the chicken, celery, carrots, parsnips, sweet potatoes, rutabaga, reserved stock, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender. Stir in the peas and fresh herbs, and adjust the seasoning.

  • 5

    Preheat the oven to 350° F . In a small bowl, lightly beat the egg, egg yolk, 1 teaspoon water, and a pinch of salt. Transfer the filling to six individual ovenproof bowls or to one large shallow casserole and top with the frozen pastry. Brush the pastry with egg wash and Bake for 30 to 45 minutes, or until the crust is golden.

No nutrition information available for this recipe


Country Chicken and Mushroom Pot Pie

Combine 1 cup boiling water and chicken bouillon in a liquid measure set aside to dissolve.

Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms fry for about 3 minutes. Remove onion-mushroom mixture from the pot.

Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.

Add milk and 1/4 cup water boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.

After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot cook and stir until filling has thickened to your liking.

Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.

Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.


Ingredients

  • 1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Classic Pot Pie

Use any shredded, cooked chicken or turkey to make this comfort food classic. Yum!

shredded cooked chicken or turkey

low-sodium chicken broth, plus more if needed

Splash of white wine (optional)

Chopped fresh thyme to taste

  1. Preheat the oven to 375˚.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it&rsquos all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
  9. Serve up servings by the (big ol&rsquo) spoonful!

It doesn&rsquot get much better than pot pie. It just doesn&rsquot. It&rsquos that brothy gravy&hellipthat golden, crisp crust&hellipthose tender, flavorful vegetables.

Gosh, gosh, gosh. Times a million. Infinity.

Here&rsquos one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there&hellipor you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion&hellipor you can use a crust you might have languishing in the freezer. Chicken pot pie doesn&rsquot 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.

Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.

Then throw in the cooked poultry, whether it&rsquos chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

Stir the chicken into the veggies and let it warm up&hellip

Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so&hellip

Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don&rsquot do because the five people I live with don&rsquot like the flavor of wine. Please feel sorry for me. Thank you.)

Stir in the broth and let the mixture cook and thicken up for a few minutes.

Add a little salt and pepper&hellip

A little minced fresh thyme (or parsley&hellipor anything you want!)

Then stir it all around. Give it a taste and add more of whatever seasonings you like.

I like to add a splash of half-and-half or cream for a little creamy richness. But you don&rsquot have to if you don&rsquot want to.

Finally, just let the mixture bubble up until it&rsquos nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

Next, roll out a pie crust on a floured surface&hellip

(Or grab a dang storebought pie crust. I&rsquom the last person on earth that&rsquos gonna judge you.)

Pour the pot pie mixture into a casserole dish&hellip

And smooth out the surface.

I fold the pie crust in half to make it more mobile, then I lay it on top of the dish&hellip

And unfold it so that it covers the whole thing.

I&rsquom, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won&rsquot stick, just use some of the egg wash I&rsquom getting ready to show you.

Use a knife to cut little vents all over the surface of the dough.

Next combine an egg with a little water and whisk it with a fork&hellip

And brush the egg wash all over the surface.

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won&rsquot soften like it is here. But I have an impatience problem.)

Then&mdashand this is extremely important&mdashput it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.


Chicken Pot Pie

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, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.

Do you have to make your own pie crust?

Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won't let you down.

How do you make sure your bottom crust doesn't get soggy?

It's all dependent on the filling&mdashit can't be soupy! Instead, it should be thick when it comes off the stove too much chicken broth and you'll run the risk of it seeping through your crust before it's baked.

Can you freeze the pot pie?

Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.

Can I use rotisserie chicken?

Yup! We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.

How do I store the pot pie?

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.

Want more amazing chicken recipes? Check out our new cookbook Insanely Easy Chicken Dinners.

Editor's Note: The introduction to this recipe was edited on September 30, 2020.


Ultimate Chicken Pot Pie

Turn leftover chicken into the ultimate comfort food.  Our Cream of Chicken soup adds perfect flavor and the creamiest texture.  Just stir in chicken, veggies and some cheese of course!   Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie, giving you extra crust to soak up the luscious sauce.  You may just want to make two of these and freeze one for the days that you just don’t want to cook.  Click on “recipe tips” below for complete instructions.


Classic Pot Pie

Use any shredded, cooked chicken or turkey to make this comfort food classic. Yum!

shredded cooked chicken or turkey

low-sodium chicken broth, plus more if needed

Splash of white wine (optional)

Chopped fresh thyme to taste

  1. Preheat the oven to 375˚.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it&rsquos all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
  9. Serve up servings by the (big ol&rsquo) spoonful!

It doesn&rsquot get much better than pot pie. It just doesn&rsquot. It&rsquos that brothy gravy&hellipthat golden, crisp crust&hellipthose tender, flavorful vegetables.

Gosh, gosh, gosh. Times a million. Infinity.

Here&rsquos one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there&hellipor you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion&hellipor you can use a crust you might have languishing in the freezer. Chicken pot pie doesn&rsquot 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.

Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.

Then throw in the cooked poultry, whether it&rsquos chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

Stir the chicken into the veggies and let it warm up&hellip

Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so&hellip

Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don&rsquot do because the five people I live with don&rsquot like the flavor of wine. Please feel sorry for me. Thank you.)

Stir in the broth and let the mixture cook and thicken up for a few minutes.

Add a little salt and pepper&hellip

A little minced fresh thyme (or parsley&hellipor anything you want!)

Then stir it all around. Give it a taste and add more of whatever seasonings you like.

I like to add a splash of half-and-half or cream for a little creamy richness. But you don&rsquot have to if you don&rsquot want to.

Finally, just let the mixture bubble up until it&rsquos nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

Next, roll out a pie crust on a floured surface&hellip

(Or grab a dang storebought pie crust. I&rsquom the last person on earth that&rsquos gonna judge you.)

Pour the pot pie mixture into a casserole dish&hellip

And smooth out the surface.

I fold the pie crust in half to make it more mobile, then I lay it on top of the dish&hellip

And unfold it so that it covers the whole thing.

I&rsquom, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won&rsquot stick, just use some of the egg wash I&rsquom getting ready to show you.

Use a knife to cut little vents all over the surface of the dough.

Next combine an egg with a little water and whisk it with a fork&hellip

And brush the egg wash all over the surface.

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won&rsquot soften like it is here. But I have an impatience problem.)

Then&mdashand this is extremely important&mdashput it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.


Chicken Pot Pie

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, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.

Do you have to make your own pie crust?

Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won't let you down.

How do you make sure your bottom crust doesn't get soggy?

It's all dependent on the filling&mdashit can't be soupy! Instead, it should be thick when it comes off the stove too much chicken broth and you'll run the risk of it seeping through your crust before it's baked.

Can you freeze the pot pie?

Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.

Can I use rotisserie chicken?

Yup! We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.

How do I store the pot pie?

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.

Want more amazing chicken recipes? Check out our new cookbook Insanely Easy Chicken Dinners.

Editor's Note: The introduction to this recipe was edited on September 30, 2020.


Mama's Way or Your Way? Chicken Pot Pie

Come in from the cold and rediscover an old-fashioned favorite chicken pot pie baked with a rich puff-pastry crust, or stir together a deliciously quick stovetop twist.

There&aposs nothing quite like the comfort of a homemade chicken pot pie. Both of these versatile recipes are a favorite with our Food staff. The Stovetop Chicken Pie comes together in a snap – perfect for busy weeknights. Mama&aposs Double-Crust Chicken Pot Pie takes a little more time, but it&aposs definitely worth the wait.

Try This Chicken Pot Pie Crust
Make Mama&aposs Double-Crust Chicken Pot Pie with refrigerated piecrusts instead of puff pastry. The filling is prepared in exactly the same way as the original recipe, but the method for assembling the crust is different. Here&aposs how:

Double-Crust Chicken Pot Pie With Refrigerated Piecrust
Makes: 6 to 8 servings
hands-on time: 35 min. total time: 1 hr., 45 min.

  • 1/2 cup butter
  • 2 medium leeks, sliced
  • 1/2 cup all-purpose flour
  • 1 (14.5-oz.) can chicken broth
  • 3 cups chopped cooked chicken
  • 1 1/2 cups frozen cubed hash browns with onions and peppers
  • 1 cup matchstick carrots
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 (14.1-oz.) package refrigerated piecrusts
  • Vegetable cooking spray

1. Preheat oven to 375˚. Melt butter in a large skillet over medium heat add leeks, and sauté 3 minutes. Sprinkle flour over leeks, and cook, stirring constantly, 3 minutes. Whisk in chicken broth, and bring to a boil, whisking constantly. Remove from heat stir in chicken and next 5 ingredients.

2. Fit 1 piecrust into a 9-inch deep-dish pie plate spoon chicken mixture into piecrust. Place remaining piecrust over filling fold edges under, sealing to bottom crust, and crimp. Cut 4 to 5 slits in top of pie for steam to escape. Place pie on a jelly-roll pan.

3. Bake at 375° on lower oven rack 50 minutes. Coat top of pie with cooking spray, and bake 5 minutes or until filling is bubbly and crust is golden brown. Remove from oven, and let stand 15 minutes.

  • Gourmet Twists for Easy Stovetop Chicken Pie Recipe
  • Skip the biscuits, and serve Stovetop Chicken Pie over something a bit more unpredictable.
  • Cornbread Waffles: Prepare cornbread mix according to package directions cook batter in batches, in a hot, oiled waffle iron until done.
  • Hot Cooked Pasta: Choose a sturdy penne, fusilli, or bow-tie pasta. Toss with a drizzle of oil and freshly grated Parmesan cheese.
  • Baked Potatoes: Prepare frozen seasoned potato wedges according to package directions toss with chopped fresh parsley.
  • Pecan Wild Rice: Stir chopped fresh parsley, sweetened dried cranberries, and toasted pecans into hot cooked long grain and wild rice mix.
  • It&aposs Easy to Cook Your Own Chicken for Chicken Pot Pie
  • Rotisserie chicken is a terrific timesaver when you need chopped, cooked chicken for a recipe, but it&aposs also super-easy to cook your own – and much less expensive. Test Kitchens Professional Angela Sellers cooks her chicken on the stovetop. Seared to a golden brown, then simmered in a Dutch oven, the meat is extra-juicy and fork-tender – perfect for potpies – plus you get the added bonus of a delicious broth.
  • Recipe:Angela&aposs Stovetop Chicken

Or try Test Kitchens Professional Marian Cooper Cairns&apos hands-off method for roasting two chickens at once.
Recipe: Marian&aposs Easy Roast Chicken

Homemade Convenience
Depending on the size, one chicken yields 3 to 4 cups of chopped, cooked meat – the perfect amount for these pot pie recipes. Remove the meat from the bones when still warm, and freeze up to 1 month in a zip-top plastic freezer bag. If you have extra pan juices, drizzle them over the meat for additional moistness. To preserve the fresh flavor and texture, allow 24 hours for the chicken to thaw in the refrigerator before using.


Chicken Pot Pie

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.

Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

Copyright 2020, Ina Garten, All Rights Reserved.

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Chicken Pot Pie

Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

Step 2

Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.

Chicken

Step 3

Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.

Step 4

Remove chicken from pot and set aside until cool. Reserve broth. Shred meat discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately keep chilled. Rewarm broth before continuing.

Filling

Step 5

Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan cook for 1 minute transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside let cool. Peel onions.

Step 6

In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.

Step 7

Set a strainer over another large pot. Strain broth into pot discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool cover and keep chilled. Rewarm before continuing.

Step 8

Preheat oven to 400°. Spoon filling into an 11x8x2" or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.

Step 9

Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.


Watch the video: Τορτίγιες με κοτόπουλο - Μεξικό. Άκης Πετρετζίκης (July 2022).


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