Comfort Chicken Pot Pie
From iwannabachef 15 years agoIngredients
- ***Simple Pie Crust*** shopping list
- 2 cups of All-Purpose flour shopping list
- 1/2 cup Veg. oil shopping list
- 1/4 cup of 2% milk shopping list
- 1 Tbsp salt shopping list
- ***Pot Pie Filling*** shopping list
- 4 large Boneless, skinless chicken Breasts shopping list
- 2 tbsp extra virgin olive oil shopping list
- 2 tbsp butter shopping list
- 1 ½ tbsp of seasoning (I use Morton’s Nature’s Season) shopping list
- 4 cups of chicken stock shopping list
- 1 chicken bouillon cube shopping list
- 1 large yellow onion, diced shopping list
- I medium shallot, diced shopping list
- ¾ cup of All-Purpose flour shopping list
- ¼ cup of heavy cream shopping list
- 4 or 5 large carrots, chopped in big chunks shopping list
- 1 bunch of broccoli shopping list
- 2 cups of Frozen Veggies (peas, corn Medley sort) shopping list
- 4 stalks of celery, diced shopping list
- 2 cups of fingerling potatoes, halved shopping list
- kosher salt shopping list
- Freshly Ground peppercorn shopping list
- ½ cup Fresh Italian Flat Parley, chopped shopping list
- 1 egg, whisked for egg wash shopping list
How to make it
- Preheat Oven to 350 degrees F
- Cut potatoes and carrots and boil in large pot of water until slightly tender.
- Mix all ingredients for pie crust together, will be crumbly... Place ball of dough and refrigerate while making the filling.
- Season Chicken Breast with Kosher Salt, Pepper and Seasoning of your choice, pan fry in olive oil and butter until cooked all the way through. Remove from pan and cover with foil, set aside.
- In large Dutch Oven, sauté onions and shallots on medium heat for 10 to 15 minutes until translucent.
- Add flour and cook over low heat, stir constantly, for about two minutes.
- Add Chicken Stock, simmer for a minute or two, and keep stirring until thick.
- Add all the potatoes, carrots and all other veggies, salt and pepper, fresh parsley and heavy cream, stir well
- Shred Chicken and stir into mixture, remove from heat
- Take dough out of fridge, flour and roll out
- In four oven safe ceramic bowls, brush egg wash on rim of each both.
- Place rolled dough inside bowl and lapping over edges
- Fill each bowl heartily with filling
- Cover each with another rolled out piece of dough
- Crimp dough around the bowl, cut two small holes on top and brush with egg wash, liberally
- Sprinkle Salt over top
- Place all four bowls on baking sheet and bake in pre-heated oven for 45 to 60 minutes until golden brown.
The Rating
Reviewed by 2 people-
Beautiful Presentation! Five+ !
quaziefly in ALL POINTS loved it -
You beat me! I'm going to add my pot pie recipe this evening after I make it, and take a photo. I really like your simple pie crust idea though sounds great! I always just use egg washed puff pastry on mine. Your mix of many veggies sound delicious a...more
grumpybaker in Jacksonville loved it
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