Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, classic chicken pot pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts.
Classic Chicken Pot Pie is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Classic Chicken Pot Pie is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook classic chicken pot pie using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Classic Chicken Pot Pie:
- Prepare Crust:
- Get 2 cups AP flour
- Take 1/2 tsp salt
- Take 2/3 cup butter, softened
- Get 1/2 cup ice cold water
- Prepare Filling:
- Make ready 1 medium onion, diced
- Take 1 pound chicken, cubed
- Take 3 medium carrots, sliced thin
- Make ready 3 medium potatoes, small dice
- Take 2 cups frozen peas
- Get 2 cups low sodium chicken stock
- Prepare 1 tsp Italian seasoning
- Get to taste Salt & Pepper
- Prepare 1 tsp corn starch
Then remove pie dough from its box and follow directions for bringing to room temperature. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's cozy comfort food that's wonderful in the winter! If you're looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic.
Instructions to make Classic Chicken Pot Pie:
- Preheat oven 400°F.
- Start with filling. Saute onion in olive oil until translucent. Add chicken and cook until no longer pink. Add carrots, potatoes, and stock. Cook until potatoes are tender.
- While filling cooks, blend dry ingredients for crust. Cut in softened butter. Gently mix in water. Flour flat surface and roll out half the crust and place in 9" pie plate.
- When veggies are tender, mix corn starch into small amount of cold water or stock and add to chicken and veggies. Bring to a bubble and cook until thickened. Stir in peas and seasoning. Pour filling into crust.
- Roll out second half of the crust and top pie. Trim excess crust about 1" around pie plate, tuck and flute to seal edges. Cut a few slits as vents in top crust.
- Bake at 400° for 60 minutes or until crust is golden
- After the family had their fill
Here's a from-scratch Chicken Pot Pie 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. This is the definitive pot pie recipe: a creamy chicken stew loaded with onions, peas, mushrooms, and carrots, and baked under a rich, flaky crust. Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust. Our neighbors and a friend from back home are always after me to make "those yummy potpies".
So that is going to wrap it up for this special food classic chicken pot pie recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
