The Best Homemade Chicken Pot Pie Recipe Ever | Ultimate Comfort Food
Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry can be served in individual pots or made as one big pie.
Chicken Pot Pie is perfect to serve up on Autumn/Winter evenings. Try the recipe, let me know how you find this! Can be served with garlic bread or mashed potatoes.
Watch the video to see how I make Chicken Pot Pie My Style.
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Ingredients:
500g chicken breast fillet cubed
220g of mushrooms brown or white sliced
1 medium onion
2 carrots
1 cup of frozen peas (250g)
500ml chicken stock
1 whole sheet of store bought puff pastry
6 tablespoons / 85g unsalted butter
1/2 cup or 118 ml of double cream
1/3 cup = 5 tablespoons + 1 teaspoon or 40g approx of plain flour
3 cloves of garlic diced
1 egg
1 teaspoon of:
salt
ground black pepper
chilli powder
dried mixed herbs & oregano
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Double-Crust Chicken Pot Pie | Southern Living
Is there anything better than a rich, creamy chicken-and-veggie filling topped with a golden, flaky crust? This classic Southern recipe is made with an indulgent sauce, and we doubled the crust so that you get twice as much of what you love. Add in veggies like onions, carrots, mushrooms, potatoes, garlic, and fresh herbs for a flavorful, filling entree. Par-bake the bottom crust to avoid soggy pieces.
Get the recipe for Double-Crust Chicken Pot Pie here:
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Chicken Pot Pie Recipe (Completely Homemade + Shortcut Options)
Head to and take their free skincare quiz to save up to 50% off on your 30 day trial. Chicken pot pie is one of those dishes that many of us ate a LOT of as a kid. As an adult, I want something a little more flavorful and less soggy. This version hits on the nostalgia we’re looking for, but really takes the dish up in terms of flavor and texture. No joke, it’s the best chicken pot pie I’ve ever had and I’m stoked on it.
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????INSTAGRAM:
????MY GEAR:
14OZ RAMEKIN:
BOOS BLOCK CUTTING BOARD:
INSTANT POT:
FINE MESH STRAINER:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
4QT CAMBRO STORAGE CONTAINER:
SMALL CUTTING BOARD:
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RECIPE - makes 4-6 individual chicken pot pies (using 14 oz ramekins)
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CHICKEN
3-4lb or 1.5kg whole chicken
B-MAN’S DRY BRINE SEASONING
15g or 2.5tsp salt
5g 1 t/4tsp sugar
3g or 2tsp poultry seasoning
5g or 1 2/3tsp garlic powder
5g or 2 1/4tsp ground black pepper
Generously season chicken on all sides with B-Man’s Dry Brine Seasoning (recipe above) then refrigerate to cure for 12-24 hours. Slow roast at 285F/140C for 2.5-3hours. Allow chicken to rest for 20-30min.
PIE FILLING
113g or 1 whole stick of unsalted butter
225g or 1 large onion, medium diced
10g or about 3-4 cloves garlic, minced
115g or about 2lrg ribs celery, medium diced
115g or about 2lrg carrot, medium diced
75g or 3/4c leek, diced and rinsed
75g or 3/4c fennel, medium diced
Salt
250g or about 1-1.5 yukon gold potatoes, medium diced
115g or 1/2c all purpose flour
150g or 2/3c dry sherry
900g or about 4c chicken stock (see recipe below)
140g or 1c frozen peas
650g diced chicken (all of the meat from a 3.5-4lb chicken)
Black pepper to taste
1g or 1tsp fresh thyme leaves, chopped
Preheat large heavy-bottomed pot over med high. Add butter then veggies, garlic, large pinch of salt & stir to combine. Sweat for 5-6min. Add potatoes & continue to cook for 3 mins or so. Add flour & stir to coat veg. Continue stirring frequently for 2-3 minutes or until raw edge of flour is cooked off. Add sherry &cook for about a minute then add stock. Stir & reduce heat to med-low. Bring to a simmer, cover & cook 15-20min or until potatoes are tender. Once tender, add peas & chicken. When peas & chicken are heated through, remove from heat & taste for seasoning. I add salt & plenty of pepper.
CHICKEN STOCK
3.5-4lbs or 2kg of chicken backs
3.5lbs or 1 pack of chicken feet
3qt/kg water
Lay chicken backs & feet on sheet tray. Roast at 450C/230F for 25-30min. Add chicken backs, feet, & pan drippings to a slow cooker with water and slowcook for 8 hrs. Strain & refrigerate until ready for use.
PIE CRUST
400g or 2 1/2c all purpose flour
8g or 1 1/2tsp salt
170g or 12Tbsp butter, sliced
85g or 1/3c sour cream
1 egg
Add flour, salt, & butter (sliced) to a food processor. Process for 15 secs or until pebbly. Add sour cream & egg. Process just until dough becomes yellow & starts to look like dough. Flip out onto work surface and gently combine and press into a rectangle. Wrap & refrigerate for 20min.
Slice off a 125g piece of dough, roll into a ball. Flour dough then roll out until it’s approx a ⅛” or 3mm thick round. Place ramekin the dough round and trace around the outside, leaving a couple of cm buffer around the outside.
BUILD AND BAKE:
14oz ramekins
Pot pie filling
Rolled out dough
Egg wash (equal parts egg and cream)
Fill each ramekin most of the way full. Coat rim and sides of rim with egg wash. Top with pie crust round & pinch to adhere to ramekin. Cut slits in top of dough. Brush dough with egg wash. Place ramekins on a sheet tray and bake in preheated 405F/205C oven for 25 minutes. Pies are finished when crust is cooked and golden brown. Allow to cool slightly before eating.
#chickenpotpie #chickenpotpierecipe #chickenpie
0:00 Intro
0:22 curing chicken
1:03 chicken stock
2:36 roasting the chicken
3:30 veg prep
4:10 mixing crust
5:06 ad
6:15 pie filling
8:14 rolling out crust
9:21 finishing filling
10:10 building + baking
13:01: let's eat this thing
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Easy Chicken Pot Pie That You Should Make This Winter
Hello everyone hope you have enjoyed your week and also enjoy this chicken pot pie recipe. I made this over the week and did not have time to buy pie crust. I then remembered that I could just use a mix of milk, egg, and biscuit mix to make the crust for the pie.
If you enjoy this video be sure to give it a Like or Subscribe to the channel for more recipes youtube.com/channel/UCigIqxZKS0A5dP5MBl5g9dw?sub_confirmation=1.
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Homemade chicken pot pie????????????????????
The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN POT PIE INGREDIENTS:
►1 recipe homemade pie crust (2 disks) -
►4 cups cooked chicken, shredded
►6 Tbsp unsalted butter
►1/3 cup all-purpose flour
►1 medium yellow onion, (1 cup chopped)
►2 carrots, (1 cup) thinly sliced
►8 oz mushrooms, stems discarded, sliced
►3 garlic cloves, minced
►2 cups chicken stock
►1/2 cup heavy cream
►2 tsp salt, plush kosher salt to garnish
►1/4 tsp black pepper, plus more to garnish
►1 cup frozen peas (do not thaw)
►1/4 cup parsley, finely chopped, plus more to garnish
►1 egg, beaten for egg wash
???? PRINT RECIPE HERE:
???? PRINT PIE CRUST RECIPE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Blue Dutch Oven:
►French Rolling Pin:
►White Pie Dish:
►Glass Mixing Cups:
►Flexible Food Scraper:
►Oven Mittens:
► Glass Mixing Bowls:
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer:
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►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:26 Trimming rotisserie chicken
1:00 Prepping vegetables
2:30 Sauteing vegetables
3:20 Adding flour
3:35 Adding chicken broth and seasonings
4:02 Adding chicken, peas, and parsley
4:19 Rolling out pie crusts
5:04 How to transfer pie crust into the pan
5:29 Pouring chicken pot pie filling into the pan
5:55 Rolling out top pie crust
6:28 How to crimp pie edges and cut slits
7:20 Applying egg wash to the crust
7:53 How to bake chicken pot pie
8:29 Taste test
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
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#natashaskitchen #chicken #potpie