How To make Deep Dish Chicken Pie
5 lb Broiler-fryers,cut-up
1/2 t Pepper
1/2 t Marjoram leaves
Water Salt 2 Carrots,large,sliced
1 Celery stalk,large,sliced
3/4 lb Onions,small,white
Flour,all-purpose 1 3/4 c Half-and-half
1 pk Lima beans,baby,frozen(10oz)
1/2 lb Mushrooms,small
1 c Shortening
2 T Shortening
1 Egg yolk
1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,
marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to
handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and
reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually
stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and
1 1/2 teaspoon salt. With pastry blender or two knives used scissors
fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of
dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk
mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.
How To make Deep Dish Chicken Pie's Videos
How To Make The Best Chicken Pot Pie Ever
Delicious, buttery, flaky crust + creamy chicken filling = the ultimate comfort food. This is the only recipe you'll need for this cozy fall classic.
Get the recipe here:
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Chicken Pot Pie
@melissajorealrecipes
The best chicken pot pie has the crust on the bottom and top! I’ve been making this for a while now and it’s so delicious every time! This video is a blast from the past but the recipe is timeless! I hope you love!
Recipe:
Heat up a 32 ounce box of chicken broth and add one chicken bouillon cube to the broth and simmer until it’s warmed all the way through.
Peel and chop a potato into small cubes and boil until they are soft.
In a pan add one and a half sticks of butter & one chopped onion. Cook until the onions are translucent. Then add 3/4 cup of flour and whisk continuously for at least 2 to 3 minutes. Then add all of the chicken stock plus one more cup. Keep whisking. Add 1/4 cup of heavy cream and lots of salt and pepper. Keep whisking, then add a small bag of frozen mixed vegetables directly into the pan. ( you don’t need to defrost)
Add the boiled potatoes, fresh, chopped parsley, and one rotisserie chicken shredded it up to the pan. Mix mix!
Add the filling into a deep dish pie crust let it cool for a bit, then topped the pie crust with another deep dish pie crust, but make sure that you’re very carefully peeling away from the tin pie plate it comes in. Top the pot pie with the other pie crust and pinch it closed with your fingers and pat it down on the top. Then use a fork to seal all of the edges together.
make an egg wash with two yolks and a little bit of water mix it together and brush over the crust.
Make two slits at the top of the pot pie then place the pot pie onto a baking sheet and bake in the oven at 325°F for 50 minutes.
Remove from the oven and let it rest at least 20 minutes or so then slice and enjoy. Happy fall! #MakeIt #ChickenPotPie #ComfortFood #RotisserieChickenRecipes @swansonbroths @pillsbury @goldmedalflour @landolakesktchn @birdseyevegetables @costco
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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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:
THE BEST CHICKEN PIE RECIPE| HOW TO MAKE CHICKEN PIE | SISI JEMIMAH
THE BEST HOMEMADE CHICKEN PIE | HOW TO MAKE CHICKEN PIE
#chickenpie #chickenpierecipe #homemadechickenpie
Link to the cut and Seal used in the video:
Amazon UK-
Similar Cut and Seal Product link:
Amazon UK -
Recipe makes 12.
Dough Ingredients:
500 Grams (4cups)Plain Flour
250 Grams (1 cup) Butter or Margarine
1/2 Cup Milk or Water
1/2 tsp Salt
Filling ingredients:
300 Grams Minced Chicken OR
500 Grams Chicken With Bones
3 Medium Carrots Chopped
2 Irish Potatoes Chopped
1 Medium Onion Chopped
1 cup Chicken Stock
2 Heaped Tablespoons Cornflour/plain flour
1 Teaspoon Thyme
1 Tablespoon Garlic Powder
I Tablespoon Chicken Seasoning of your choice
Salt to Taste
Disclaimer - Affiliate Links included, As an amazon associate I earn from qualifying purchases.
Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
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