Chicken Pot Pie

How to cook delicious Chicken Pot Pie


A delicious chicken pot pie made from scratch with carrots, peas, and celery.


A delicious chicken pot pie made from scratch with carrots, peas, and celery


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Nutritional information

Per portion:

412 calories; protein 18.4 g 37% DV; carbohydrates 30.4 g 10% DV; fat 23.9 g 37% DV; cholesterol 54.9 mg 18% DV; sodium 517 mg 21% DV. Complete nutrition


Ingredients

  • Deselect all
  • 3 whole chicken breasts (6 games), with bone and with skin
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups of chicken broth, preferably homemade
  • 2 cubes of chicken broth
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium diced carrots, blanched for 2 minutes
  • 1 package (10 ounces) frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup chopped fresh parsley leaves

For the pastries:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup of vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup of ice water
  • 1 beaten egg with 1 tablespoon of water, for beaten egg
  • Flaked sea salt and ground black pepper

                                                                                     
A delicious chicken pot pie made from scratch with carrots, peas, and celery

Steps to follow for Chicken Pot Pie

1.Preheat oven to 350 degrees F.


2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Grill 35 to 40 minutes or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large cubes. You will have 4 to 6 cups of cubed chicken.




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3. In a small saucepan, heat the chicken broth and dissolve the bouillon cubes in the broth. 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 broth to the sauce. Cook over low heat for 1 more minute, stirring, until thickened. Add 2 teaspoons of salt, 1/2 teaspoon of pepper, and heavy cream. Add the diced chicken, carrots, peas, onion, and parsley. Mix well.


4.For the dough, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is covered in flour. Pulse 10 times or until the fat is the size of a pea. With the engine running, add the ice water; process just enough to moisten the batter and make it come together. Pour the dough out onto a floured board and quickly knead into a ball. Wrap the dough in plastic and let it rest in the fridge for 30 minutes.


5.Preheat oven to 375 degrees F.


6. Divide filling evenly among 4 oven-safe bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outer edges of each bowl with the beaten egg, then place the batter on top. Cut the circle 1/2 inch larger than the top of the bowl. Crimp the dough to fold it on the sides, pressing it to stick. Brush the dough with beaten egg and make 3 cuts on top. Sprinkle with sea salt and ground pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is simmering.


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