Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 7 views

    Chicken Pot Pie - Two Peas & Their Pod

    Uploaded by

    justforshopping894
    Reser pie ayam

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chicken Pot Pie - Two Peas & Their Pod

    Uploaded by

    justforshopping894
    7 views2 pages
    Reser pie ayam

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Reser pie ayam

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7 views2 pages

    Chicken Pot Pie - Two Peas & Their Pod

    Uploaded by

    justforshopping894
    Reser pie ayam

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chicken Pot Pie

    4.88 from 296 votes


    Recipe from Two Peas and Their Pod
    This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.

    Prep Time
    40 mins

    Cook Time
    45 mins

    Total Time
    1 hr 25 mins

    Course: Main Course Cuisine: American Keyword: chicken Servings: 10


    Calories: 476kcal

    Ingredients
    For the chicken pot pie crust:
    2 1/2 cups all-purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup cold unsalted butter, cut into cubes
    1/2 cup cold buttermilk
    1-2 tablespoons cold water
    1 large egg, beaten, for the egg wash

    For the pot pie filling:


    1/4 cup unsalted butter
    1/3 cup diced onion
    2 medium carrots, sliced (about 1 cup)
    1 stalk celery, sliced (about 1/2 cup)
    2 cloves garlic, minced
    1/3 cup all-purpose flour
    1 1/2 teaspoons minced fresh thyme
    1 tablespoon minced fresh Italian parsley
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 3/4 cups chicken broth
    1/2 cup heavy cream
    3 cups shredded chicken or turkey
    1 cup frozen peas
    Instructions
    1. First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed
    butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to
    roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape
    the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of
    the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the
    bowl and place in the freezer for 15 minutes to chill the butter.
    2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the
    mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon
    at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap
    and chill in the fridge while you make the filling.
    3. To make the filling, heat the butter over medium-high heat in a large skillet. Add
    the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in
    the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until
    there are no flour lumps and then simmer over medium-low heat for 10 minutes or until
    sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove
    from heat and set aside while you roll out the pie dough.
    4. Preheat oven to 400°F.
    5. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin
    to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer
    dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra
    overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of
    dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges
    by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the
    center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
    6. Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the
    edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.

    Notes
    We love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie
    freezes well. See the post for tips!

    Nutrition
    Calories: 476kcal | Carbohydrates: 33g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Cholesterol:
    127mg | Sodium: 929mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3090IU | Vitamin
    C: 10mg | Calcium: 53mg | Iron: 2.2mg

    You might also like