Recipe of Super Quick Homemade Chicken pot pie

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken pot pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Reviews for: Photos of Chicken Pot Pie IX. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.

Chicken pot pie is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chicken pot pie is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook chicken pot pie using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken pot pie:

1. Prepare 1 large chicken
2. Prepare 1 roll of puff pastry
3. Make ready 200 g plain flour
4. Take 1 egg
5. Take 1 tbsp butter
6. Get 500 ml whole milk
7. Prepare 1 tsp Dijon mustard
8. Prepare 100 ml white wine
9. Prepare Fresh thyme
10. Make ready Salt
11. Get Pepper

And whiles it's a dish that you can easily source. A pot pie is a type of meat pie with a top pie crust consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust.

Steps to make Chicken pot pie:

1. Preheat oven to 180’C and roast chicken. Once it is cooked, debone and skin the chicken.
2. Prepare the béchamel. Melt the butter and add 3/4 flour, turning it into a roux. Slowly add the milk, mixing the sauce until smooth. Reduce the heat and add the mustard and garlic. Season the sauce. Let the sauce cook on a low heat and stir the wine in. Let the sauce cool.
3. Mix the chicken into the sauce.
4. Roll the pastry out using the remainder flour. Pour the filling into the pastry. Fold the edges over and egg wash the crust. Sprinkle thyme on top before baking.
5. Bake until pastry is golden and cooked through. Let the pie rest and then remove from tin, ready for serving.
7. Prepare mushrooms. Roast the mushrooms on 160’C and serve with the pie.
8. Enjoy with a fresh bowl of salad.

The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. This from-scratch Chicken Pot Pie is adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food. Pot pie is also a great way to use up leftover chicken or turkey after the holidays.

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