Classic Chicken Pot Pie | Pillsbury Recipe
Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.
Recipe:
Chicken Pot Pie (As Made By Wolfgang Puck)
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Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
How to Make Classic Chicken Pot Pie | Pillsbury Basics
This classic chicken pot pie has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great dinner option for novice cooks and busy families alike.
This recipe calls for two cups of frozen mixed vegetables, which is the easiest way to prepare it, but don’t let that limit you. Whether it’s summertime and you want to use up some fresh veggies from your garden, or you just want to clean out your freezer or refrigerator, this recipe is easily customizable.
Get the easy recipe:
Chicken Pot Pie Recipe | Chicken Pie Recipe
Chicken Pot Pie Recipe | Chicken Pie Recipe - If you're looking for a hearty comfort food video that is easy to make and inexpensive, then look no further! This easy to follow video recipe will give you ideas and show you just how easy it is to make a delicious Chicken Pot Pie. Enjoy!
Ingredients
2 boxes of any Ready made Pie Crust (2 in a box) you will need at least 2 boxes
3 - 4 cups Chicken or Turkey
2 sticks of Butter (16 tbsp)
Salt and Pepper to Taste
1 large Onion, diced
2 Celery Stalks, diced
4 - 5 cups Chicken Stock
3/4 cup All Purpose Flour
1/4 cup Heavy Cream (optional)
2 Chicken Bouillon Cubes
4 cups frozen Peas and Carrots mix or 1 1/2 of each
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How to Make Chicken Pot Pie
Chicken Pot Pie is a comfort food favorite! Mix and match whatever vegetables you'd like in this recipe to create your own custom pot pie recipe that your family will love.
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✅Ingredients
• 2 prepared pie crusts top and bottom
• 1 1/2 cups cooked diced chicken
• 4 carrots peeled and sliced
• 2 celery stalks sliced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 1 small white onion diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
✅Instructions
00:00:13 - Preparing ingredients for Chicken Pot Pie
00:02:43 - Freezing pies ahead of time and adding extra baking time for frozen pies
00:02:50 - Substituting beef for chicken in pot pie
1️⃣ 00:00:38 - Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.
2️⃣ 00:00:52 - Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until all combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.
3️⃣ 00:01:44 - Add the vegetable mixture to the sauce along with cooked diced chicken. Season with salt and pepper.
4️⃣ Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
5️⃣ 00:01:56 - Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.
6️⃣ 00:02:29 - Bake pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
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Double Crusted Chicken Pot Pie
Pure comfort in a pie plate. The pastry dough can be made a day or two ahead of time. Rotisserie chicken and frozen vegetables work great for the filling. Ingredients are listed below:
For the crust:
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
12 Tablespoons (1 1/2 sticks) cold butter, diced
1/2 cup sour cream
1 large egg, beaten
For the white sauce:
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
Grinds of black pepper
1 teaspoon garlic powder (or to taste)
1 teaspoon dried tarragon (or to taste)
2 1/2 cups milk, chicken stock, or a combination of the two
For the chicken and vegetables:
A 10-ounce bag frozen peas and carrots
1/2 to 1 cup diced onion (frozen works great here)
2 cups (or slightly more) cooked, cut up or shredded chicken
For glazing the pastry crust:
1 beaten egg
Bake at 450°F on the lowest oven rack for 18-20 minutes, then lower the temperature to 375°F and continue baking until the pastry colors deep golden-brown -- 12-15 minutes. Allow the pie to cool for at least 45 minutes before serving.