Made From Scratch Chicken Pot Pie Recipe 455

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
• Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
• Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
• Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
• Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
• Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
• Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
• Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

MADE-FROM-SCRATCH CHICKEN POT PIE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 425 dF. 2. In a saucepan, combine chicken, carrots, peas, celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. Keep cooking liquid and use it to supplement the chicken broth in STEP 3. 3. In the same saucepan, over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring frequently, until thick. Remove from heat and set aside. 4. Put 1 prepared pie crust in a 9-inch pie plate and spoon chicken mixture into it. Pour hot broth mixture over filling. Cover with remaining crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape. *Can make 5-inch mini pies. Roll out 1 crust into a 13-inch round, then cut into quarters, fitting each quarter into a 5-inch mini pie plate or ramekin. Divide filling among the mini pie plates, top with broth mixture. Roll out remaining crust into a 12-inch round, and cut out four 6-inch circles for top crusts, trimming edges. 5. Bake pie on a baking sheet for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Per Serving: 553 cal; 32g fat (12.1g sat fat); 24.9g protein; 40.8g carb; 4.4g fiber; 969mg sodium; 75mg chol

OLD-FASHIONED CHICKEN POTPIE

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

CHICKEN POT PIE

Steps:

• For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
• Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
• For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
• Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
• For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
• Preheat the oven to 450 degrees F.
• To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.