Chicken pot pie
Chicken pot pie

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken pot pie. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken pot pie is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken pot pie is something which I’ve loved my entire life. They are fine and they look wonderful.

Stir in flour, salt and pepper until well blended. Chicken Pot Pie a la Jeremy and Jasmin "Very good comfort food! I used fresh carrots and sauteed them with the onion, and used frozen corn instead of canned." - Clara.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken pot pie using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken pot pie:
  1. Prepare 440 g or 31/2 Cups Flour
  2. Take 1 Tablespoon Sugar
  3. Prepare 1/4 Teaspoon Salt
  4. Take 1/2 Teaspoon Baking Powder
  5. Take 250 g Cold Butter or Margarine
  6. Take 1 Egg
  7. Take 3-4 Tablespoons Ice Cold Water
  8. Make ready Pie Filling
  9. Make ready 6 Cooked Chicken Drumsticks (diced)
  10. Make ready 6 Irish Potato (diced)
  11. Make ready 3 Carrots (diced)
  12. Prepare 4 cups chicken stock
  13. Prepare cube Seasoning
  14. Take 1 Onion bulb
  15. Get Scotch bonnet (as desired)
  16. Get Curry and Thyme
  17. Prepare Cornstarch or Flour
  18. Take Vegetable oil
  19. Take to taste Salt
  20. Take Spring onions for garnish

This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat. Just pull some frozen mixed vegetables from the freezer and a can.

Steps to make Chicken pot pie:
  1. To make the pie crust, sift the flour and baking powder in a mixing bowl, add sugar and salt. Grate/dice the cold butter into the flour mix and gently rubb it in using your palm to form a bread crumb consistency. Add the egg and gently work it into the flour. Add a tablespoon of cold water at a time until a dough is formed. Do not overwork the dough. The aim is to achieve a soft n flaky pie crust.
  2. Divide the dough into two and wrap with a cling film. Refrigerate for at least an hour. While the dough is chilling, prepare the filling. To prepare the filling, add veg oil to a pan on medium heat and saute the onion for about a minute. Add the cooked chicken and stir fry for a minute or two.
  3. Add the chicken stock enough to cook the potatoes. Add the diced potatoes, scotch bonnet, curry, thyme, salt to taste and seasoning cube. Cook until the potatoes are tender. Add the carrot when the potatoes are at least half way cooked. And stir together.
  4. Once the potatoes is cooked. Make a cornstarch slurry by dissolving the cornstarch in water and add to the filling. This is to keep the filling moist n not dry. Cover to steam for about 2 minutes and finally garnish with spring onions. Take off the heat and allow to cool down completely.
  5. Grease a 9" baking pan with butter or cooking spray and set aside. Get the dough out of the refrigerator. Knead half of the dough for about 30 seconds. Flour the work surface and roll the dough out using a rolling pin.
  6. Roll the dough to be about 2 inches wider than the dish. Fold in quarter and place on the greased pan for easy spreading on the pan. Gently use your palm to make sure the dough is well placed in the pan and use a kitchen scissors to trim the dough edges.
  7. Knead the second half of the dough for about 30 seconds. Flour the work surface, roll it out with a rolling pin and gently place on the filled dough. Trim the rough edges and use your finger to crimp the top and bottom dough together. Or create any impression of your choice. Brush the top with egg wash.
  8. Use a knife to create incisions at the top to allow free flow of steam. Preheat your oven to 200 degrees centigrade and bake for about 35-40 minutes. Allow to cool for about 30 minutes before serving.

Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust). When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into. So while fellow uni students were living on instant ramen and cheap sausages, I was making. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

So that’s going to wrap this up with this exceptional food chicken pot pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!