Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
Learn how to make one of the most comforting of all comfort food recipes of all time...chicken pot pie! Perfect for Sunday dinner on a cold winter weekend! Although this recipe takes some time, it's so worth it. Perfect for leftover roasted or rotisserie chicken, this pot pie has potatoes and vegetables in a creamy gravy all packed into a flaky double pie crust.
What you'll need:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg
-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9 cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
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Grandma’s Chicken Pot Pie Soup
Meet Grandma! She is an important part of our community group & family. Our family follows a low carb lifestyle so I will share with you what we left out or added.
Ingredients: 1 Rotisserie Chicken Deboned/Diced, 4 tsp Chicken Base, 2-3 Chicken Bouillon Cubes (optional), 2 Potatoes (we opt out), 9 oz Frozen Peas/Carrots (we opt out of carrots), 1 TSBP Garlic minced, 1 Onion diced, 1 Stick of Butter, 1/4 Flour (we used Cassava Flour), 1 Cup of Chicken Broth, 4 Cups Heavy Whipping Cream, 1 pinch Nutmeg, 1/2 tsp Pepper, salt to taste, Parsley (optional)
Instructions: 1. Sauté onion/garlic/butter for 2-4 minutes 2. Sprinkle flour over onion & stir to create roux. 3. Add in chicken base, chicken broth, bullion cubes, and heavy whipping cream. 4. Add in chicken, potatoes (if using), nutmeg, pepper, salt, and peas/carrots (if using). 5. Lightly simmer for about 10-15 minutes, stirring regularly. 6. Sprinkle with Parsley.
Potatoes if used can be cooked before to save cooking time.
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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.
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