How To make Dilled Chicken Pot Pie
Ingredients
FILLING:
3
tablespoon
butter
1/2
cup
celery, finely diced
1/2
cup
onion, finely diced
1
each
bay leaf
3
tablespoon
flour
1 1/2
cup
stock, chicken
1 1/2
cup
milk, or cream
1
tabasco, to taste
1
salt, to taste
1
pepper, freshly ground, to taste
2
cup
chicken, cooked, shredded or diced
3/4
pound
potatoes, cooked, diced
1/2
pound
carrots, cooked, diced
6
oz
green peas, cooked OR green beans cut into 1 inch pieces
1/2
cup
dill, fresh, chopped
BISCUITS:
1
cup
flour, all-purpose, sifted
1 1/2
teaspoon
baking powder
1/4
teaspoon
salt
3
tablespoon
butter, or shortening, cold
1/2
cup
milk
3
tablespoon
dill, fresh, chopped
Directions:
For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.
Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.
Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.
Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough.
Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.
Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.
Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.
How To make Dilled Chicken Pot Pie's Videos
How to make... Chicken Pot Pie!
(PP) Contains product placement. While you can buy great quality pre-made pastry these days, there’s nothing like making it from scratch! Rough puff pastry is so easy to make and results in a buttery, flaky topping, perfect for my chicken pot pie. Check out the recipe:
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Chicken Pot Pie | Home Movies with Alison Roman
Chicken pot pie is, as advertised, a (savory) pie made of chicken. There is gravy flecked with herbs, there is tender chicken, there is buttery, flaky crust. It's the big spoon to your little spoon, truly one of the more comforting things you can make and eat. Using store-bought puff pastry makes it a pretty unfussy thing (I promise), but pie crust is also a great option for the top. Fun fact: the day we shot this video, this large chicken pot pie fully converted several chicken pot pie haters on the team (if you can believe those people even exist).
Thank you to Dipsea for sponsoring this episode of Home Movies! Dipsea is an erotica storytelling platform created for women by women that encourages you to explore your desires and fantasies in a safe space, on your own terms. To learn more, go to for a free 30-day trial.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Bad Girls Club!
0:25 Home Movies with Alison Roman
0:35 Intro to Chicken Pot Pie
1:50 A special message from Dipsea (
3:20 Searing the chicken
5:40 Dicing the onions, garlic, and celery
9:20 Finishing the chicken in the oven
10:08 Building the gravy in the skillet
14:24 Adding peas to the gravy
15:00 Shredding the chicken
15:55 Dicing the herbs for seasoning
17:03 Reintroducing the chicken and herbs to the gravy
17:34 How to add your pie crust
20:34 Baking and resting the chicken pot pie (plus a radish salad!)
#ChickenPotPie #PotPie #SavoryPie
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
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
Looking for a printable recipe? Click here!
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Chicken Pot Pie | Sally's Baking Recipes
If you’re craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul.
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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
With winter around the corner, we can't think of a better meal to curl up and eat.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Pot Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top.
Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
Impossible Chicken Pie Recipe
Impossible Chicken Pie - A delicious vintage meal for your family! This easy chicken pie bakes it own crust and is filled with tender chicken and veggies.
RECIPE: