How To Make The BEST Chicken Pot Pie
This Easy Chicken Pot Pie Recipe is made with creamy chicken cubes, sauteed vegetables, and topped with an easy baked puff pastry crust. And the best part, their mini! __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
3 tbsp unsalted butter
1 garlic clove
1/2 cup Onion
1/2 cups chopped carrots
1 lb chicken breast
3 tbsp all-purpose flour
1 cup chicken broth (low sodium)
1/2 cup heavy cream
1/4 tsp thyme
1/4 tsp pepper
1 tsp salt
1/2 cup frozen peas
1/2 cup frozen corn
1 package puff pastry
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????????????????????INSTRUCTIONS ????????????????????????
1. Start off by melting 3 tablespoons of unsalted butter in a skillet over medium heat.
2. Then add 1/2 cup of chopped onion and 1 minced garlic clove. Sauté for a few minutes or until the onion m becomes translucent.
3. Then add in 1/2 cup of chopped carrots into the skillet and stir them for about 3-4 minutes.
4. Now bring the heat up to high and toss in 1 pound of chopped chicken breast. Keep mixing the meat until it’s fully cooked though.
5. Now add 3 tablespoons of all purpose flour and stir it for a few minutes until no more patches of dry flour appear.
6. Now you can pour in 1 cup of low sodium chicken broth and 1/2 cup heavy cream. Stir that all together and let the sauce come to a simmer.
7. Then add 1/4 tsp Thyme, 1/4 tsp black pepper, and 1 tsp Salt. Then continue stirring the spices in for another few minutes and to let the ingredients infuse together.
8. Now add 1/2 cup of frozen peas and 1/2 cup of frozen corn. And let that come to a simmer once more.
9. Take out 8 (4 oz) ramekins and fill them with the chicken pot pie filling.
10. Now place your thawed puff plastic sheet onto a lightly floured surface and cut out 8 circles.
11. I like to use one of the ramekins as a guide so I just press it into the dough and cut around it leaving about 1/2 inch border.
12. Now you can take your cut out circles of puff pastry and place them directly over each filled ramekin.
13. Now you can make the egg wash by combining one large egg with a teaspoon of water. Then brush it over each pot pie. And bake the mini chicken pot pies in the oven at 400 degrees Fahrenheit for about 20-22 minutes.
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#simplyhomecooked #chickenpotpie #chicken
⏱ Time Stamps ⏱
0:00 Intro
0:27 Cooking the Filling Ingredients
1:14 Seasoning the Filling
1:26 Finish and Fill the Filling
1:45 Puff Pastry Crust
2:11 Egg Wash
2:25 Baking your Chicken Pot Pie
2:35 Conclusion
Better than your mom's Chicken Pot Pie! Easier to make, too!
The easiest and most flavor packed Chicken Pot Pie recipe cooks in one skillet with a buttery, flakey pie crust blanketed on top!
----------------------------------------FULL RECIPE BELOW---------------------------------------------
Ingredients
▢1 tablespoon olive oil
▢2 boneless, skinless chicken breast halves
▢salt and pepper
▢1/2 red onion, diced
▢1 large celery stalk, chopped
▢4 cloves garlic, minced
▢1 cup fresh or frozen and thawed peas
▢1 teaspoon garlic powder
▢1/2 teaspoon ground nutmeg
▢2 tablespoons chopped fresh thyme
▢1 3/4 cup low sodium chicken stock
▢1 cup half and half
▢2 tablespoons cornstarch
▢kosher salt and fresh ground pepper
▢1 refrigerated pie crust, I use Pillsbury
Equipment
▢
1 skillet
Instructions
Preheat oven to 450 degrees.
In a deep, 8 inch heavy-bottomed skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and add to the skillet.
Cook the chicken until done and no longer pink in the center, approximately 6 minutes each side. Transfer to a plate and allow to rest until cool enough to handle.
Cut the chicken into bite sized pieces and set aside. (This can be done while the vegetables are cooking.)
Whisk together the cornstarch and half and half. Set aside.
Add the carrots and onion to the skillet. Saute over medium heat until the vegetables have softened. Add the celery and continue to cook until softened. Stir in the garlic and cook for one minute. Add the garlic powder, nutmeg, thyme and stock to the pan stirring to combine.
Slowly add the half and half continuing to stir until all the ingredients are thoroughly combined. Stir in the chicken and cook until the mixture begins to thicken, approximately 5 minutes. Turn off the heat and season with salt and pepper to taste.
Roll out one refrigerated pie crust and top the filling with the crust. Using your fingers, press the crust down along the sides of the skillet allowing the edges to face up towards the top of the skillet. Using a knife, cut two 1 inch slits in the center of the crust.
Bake the pot pie for 15-20 minutes or until the crust is golden brown. Serve immediately.
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00:00 Introduction
00:25 Ingredients
01:18 Starting the Pot Pie
03:08 Baking instructions
03:52 Taste Test- Thanks for watching!
Easy Chicken Pot Pie Recipe
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. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
RECIPE:
Pie Crust Recipe:
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CHICKEN POT PIE FOR TWO {Small Batch} The Perfect Comfort Food
This Small Batch Chicken Pot Pie for Two is one of my favorite comfort foods and just the perfect amount for two just a little bit of leftovers.
Find the printable recipe here:
To see how I cook chicken in the microwave check out this post:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE VIDEO // TASTY TUESDAY ????
CHICKEN POT PIE RECIPE VIDEO // TASTY TUESDAY
RECIPE!
Dough:
2.5 cups flour
3/4 cup milk
2 eggs
Directions:
Start by adding the flour to a bowl
Create a well in the dough
Add one egg and half the milk
Mix well
Add second egg and slowly add milk until the dough gets to desired consistency
Roll out dough 1/4 inch thin
Slice into squares
Allow to sit out in the air to dry out
Pot pie:
3 large potatoes
2 chicken breasts
Celery
Onion
2-3 tbsp dried parsley
Water
Directions:
Add chicken breast, celery, onion, salt, and pepper to a pot and cover with water.
Boil until chicken is cooked.
Peal and cut potatoes.
Remove chicken and shred.
Remove veggies and discard.
Start layering in the ingredients: start with potatoes, then dough, then parsley, salt, pepper, then more potatoes and more dough, top with shredded chicken.
Bring to a boil until potatoes are tender. Dough will float to the top when done.
Enjoy!
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Pennsylvania Dutch Chicken Pot Pie (with Mom)
Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
link to full video