Chicken Pot Pie | Basics with Babish
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.
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Homemade Dutch Pot Pie
Homemade Pa. Dutch Pot Pie (HOW TO MAKE DOUGH) complete detailed video of how to roll dough. A great tradition to pass down from generation to generation. Great on hand detailed Step by Step Learn how to roll dough, a great thing to learn and teach to your children. Homemade Pa Dutch Pot Pie will always be a memory to share. Irresistible when it comes to having the second helping.
give this recipe a try
Homemade Chicken Pot Pie | Cowboy Kent Rollins
This week we are making the cowboy version of an old classic, chicken pot pie. We're using smoked chicken and homemade pie crust.
#chickenpotpie #howtomakechickenpotpie #bestpotpierecipe
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Hasty Bake Legacy 131:
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fogo charcoal:
lodge 10 inch Dutch oven
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Kent’s Original and Mesquite seasonings
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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
PA DUTCH Slippery Pot Pie 2023
In this video, I will show you how to take shelf stable ingredients that I grew myself to make a traditional Pennsylvania Dutch Slippery Pot Pie. In PA Dutch, the meal is called bott boi, a phrase that morphed, over time, into “pot pie.” PA Dutch pot pie takes everything you love about chicken noodle soup and traditional chicken or beef pot pie and melds them together: slippery, dense noodles, swollen with fragrant broth, flavorful chicken or beef and falling-apart tender vegetables. The origins of this non-pie chicken pot pie go back to the early Pennsylvania Dutch residents of Southeastern Pennsylvania. The dish was created as a clever way to use leftovers (it can also be made with turkey, beef, ham, etc. and nearly any kind of vegetable), a thrifty way to stretch out food to feed a large family or a crowd with something filling and substantial.
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00:00 Introduction
00:59 Ingredients for Slippery Pot Pie
01:39 Heating up the broth and dehydrated foods
03:07 Making the Pot Pie dough
06:40 Rolling out the Pot Pie Dough
07:17 Cutting the Pot Pie Dough
08:07 Adding the Pot Pie Squares
08:34 History of PA Dutch Pot Pie
10:06 Taste test
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Homemade Dutch Amish POT PIE NOODLE SOUP Recipe
This is a favorite childhood comfort food of mine. You can make
chicken, beef or ham pot pie soup. A great Pennsylvania Dutch
Amish recipe that will warm your hands to your toes.
Enjoy.
Homemade Dutch Amish Country Pot Pie Noodle Soup
INGREDIENTS:
6 cups chicken broth
2 cups water
2 cups pot pie noodles
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 cups 1 diced potato
1 cup frozen peas
1 tbsp parsley
salt and pepper to taste
In large soup pot put in chicken broth and water.
Add onion, celery and carrot. Salt and pepper to
taste. Bring to boil and turn down to medium.
Cook for 20 minutes.
Add potatoes and parsley. Turn heat to high and
bring back up to boil. Cook for 10 minutes.
Add frozen peas and pot pie noodles. Salt and
pepper to taste again. Cook for 20 minutes.
Serve with parsley on top..
Enjoy..
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I have always loved to cook. Just my husband and I for over
30 years.
Wanted to share my kitchen with you and hope you enjoy
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Lets have some fun with cooking to soothe the soul.
Today is the time to enjoy a piece of yesterday for
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