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Chicken Pot Pie

Chicken Pot Pie


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Chicken pot pie is the holy grail of comfort food, especially when all we’ve been getting is winter’s wonderful slush storms. But really, what’s not to love about chicken and veggies smothered in a creamy gravy, topped with a buttery-flaky pie crust? (The answer is nothing.) This choose-your-own adventure recipe that can be adapted for beginners or dorm room gourmands. You can use frozen vegetables, a store-bought rotisserie chicken and pre-made pie crust (we did), or, if you’re an advanced cook, cook your own chicken and make a homemade pie crust. Either way, goodness is guaranteed.

Prep Time: 25 min
Cook Time: 30 min
Total Time: 55 min

Servings: 4-6

Photo by Caty Schnack

Ingredients:
4 tablespoons butter
1/2 yellow onion, minced into tiny pieces
3/4 cup frozen or fresh vegetables (we used a packaged mix of carrots, peas and corn; add celery if you’d like)
3 cups cooked and shredded chicken (about 1 store-bought rotisserie chicken)
3 tablespoons all-purpose flour
2 cups chicken broth
A splash of white wine (optional)
Salt and pepper to taste (start with about 1/2 teaspoon salt & 1/4 teaspoon pepper)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/3 cup half-and-half or cream
1 unbaked pie crust
1 egg
2 tablespoons water

Directions:
1. Preheat oven to 375° F. Melt butter in a large pot over medium heat.

Photo by Caty Schnack

2. Add onions and cook until translucent, about 5 minutes. Add veggies and cook about 7 minutes (if fresh, cook about 3-5 minutes), stirring occasionally.

Photo by Caty Schnack

3. Add the cooked chicken and sprinkle flour on top. Stir until combined and cook about 1 minute.

Photo by Caty Schnack

4. Add the broth, wine (if using), salt, pepper, thyme and rosemary. Cook until thickened, stirring occasionally, about 5 minutes.

Photo by Caty Schnack

5. Stir in half & half (or cream). Cook about 5 minutes until the mixture is thickened and slightly bubbly. It’ll probably start smelling amazing. After 5 minutes, taste the mixture and adjust seasoning as necessary.

Photo by Caty Schnack

6. Pour the mixture into a baking dish—a 9″ pie plate works great, but you can also use a cast-iron skillet for a rustic look–or a 9×9 or 8×8 square baking dish. Roll out the pie crust and lay it over the baking dish.

Photo by Caty Schnack

7. Press the dough to the sides of the pan and trim any excess. The dough should cover the chicken mixture completely as well as about 1/2″ up the sides of the pan. Pierce the dough several times to create air vents. Next, in a small bowl, mix together egg and water with a fork. Vigorously mix until combined. Brush the egg wash on top of the crust with the back of a spoon (or a pastry brush if you have one.)

Photo by Caty Schnack

8. Bake about 25-35 minutes, or until the crust is golden.

Photo by Caty Schnack

The post Chicken Pot Pie originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.



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