Old Fashioned Chicken Pot Pie!
Old Fashioned Chicken Pot Pie with Cream from scratch. This is my Thanksgiving dinner for 2022! I love how this recipe uses one chicken from the stock to the pot pie. Layer upon layer of flavor is built in the broth and meat and again with the vegetables and then with the sauce. The recipe is not difficult. But it does take some time. I opt for individual pies served in onion crocks! The idea for the stock is adapted from an old Jacques Pepin recipe for poached chicken. Rich and savory!
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Ingredients:
Stock:
3 ½ - 4 lb Chicken (no giblets or neck)
10 cups water
1 Bouquet Garni (see below)
2 stalks Celery with leaves
1/2 large Onion – peeled
2 tsp fine sea salt
1 cup Dry White Wine (Chardonnay for example)
Bouquet Garni:
Cheesecloth
Kitchen Twine
Parsley (4 sprig)
Fresh Sage (1 sprig with leaves)
Thyme (4 Sprig)
1 Bay leaf
6 black peppercorns
6 white peppercorns
Pot Pie:
1 homemade butter crust recipe
2 stalk Celery
3 carrots
12 oz pearl onions
1 cup frozen peas
2 tsp Fresh Thyme
2 tsp Fresh Sage
6 oz Mushrooms
Parsley
Cream
Eggs
Special Equipment Affiliate Link:
French Onion Soup Crocks (18 oz):
Organic Cheesecloth:
Natural Cooking Twine:
Skimmer Spoon:
Music by: Steven O'Brien
Piano Sonata No. 2 in F major, Op. 1b, III. Vivace
(Used for free under a Creative Commons Attribution-NoDerivatives 4.0 License:
Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Ree reveals her secrets to making the perfect chicken pot pie that can be made ahead of time!
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Chicken Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 25 min
Active: 45 min
Yield: 6 servings
Ingredients
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Shredded Boiled Chicken:
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs
Directions
For serving: a peppery green salad with arugula and baby spinach
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
Serve the chicken pie with a peppery salad of arugula and baby spinach.
Shredded Boiled Chicken:
Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.
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Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
NEW! OLD FASHIONED FRUGAL HOMEMAKING! SIMPLE LIVING! Chicken Pot Pie!
NEW! Homemaking like Grandma! Vintage thrifted kitchen finds! Repurpose and reuse basic items! Cook from scratch a yummy comfort food meal. Learn the old fashioned habits from the past! Slow down, have your best life, and save money! Easy budget friendly ideas to help you save money. Beat Inflation! Early retirement debt free couple shows you how you can have an abundant and full life with less money! Living a debt free life is possible by simple budgeting and not over spending! Debt free living is within reach!
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A Unique Chicken Pot Pie from 1823 |Food History| American Parsley Pie
This Parsley Pie bares a resemblance to what we'd now call chicken pot pie. Is this the great, great, great grandpa to the dish that we all love? Let's see how to make it and if it's any good!
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Chicken Pot Pie Entirely From Scratch ~ Start To Finish
How to make good old fashioned chicken pot pie entirely from scratch from start to finish. When chicken goes on sale, stock up and make this classic comfort dish! We begin by making a chicken stock from which we'll use the meat and liquid for the filling. Plus how to make the best flaky pie dough for a melt in your mouth crust. Once you learn this you will make it all the time!
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A Big Chicken Pot Pie, Good Old Fashioned Country Cooks
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