How to Make Chicken Pot Pie
A dish of cooked chicken pot pie is very filling for the stomach. It’s a traditional dish made from fresh whole chicken with loads of vegetables flaky crusts with mouth watering sauce. It reminds you of the good old days. The step involved in the preparation is slightly elaborate. But you can modify and adjust them in your own ways. You can come up with your own shortcuts. Cooked or left over chicken pieces can shorten the cooking times. If it’s troublesome to get the pastry, serve the cooked dish over a plate full of rice or noodles. Though it will not be actual chicken pot pie, it will still taste awesome. Many prefer the pie with pastry whereas many club it with biscuits.
The style of making this varies from each individual taste & cook. Apart from doughy topping and sauce, different vegetables like celery, carrots, and peas are added to the dish to enhance its nutritional and taste quotient. Not only chicken, turkey is also a good choice for making this pie. The traditional and perfect procedure is quite elaborate, taking a long time.
There are mainly 4 different steps involved in the preparation of this recipe:
- Cooking the chicken
- Preparing the pie-crust dough
- Preparing the filling
- Preparing the crust
Ingredients:
- Butter: 4 tbsp
- Onion: 1
- Celery: 1/2 cup, diced
- Mushrooms: 1 package
- Flour: 1/3 cup
- Chicken broth: 1 can
- Milk: 1 1/4 cup
- Parsley: 1/3 cup
- Water: 2 tbsp
- Egg yolk: 1
- Pie dough: 1/2 package
- Chicken: 1 pound
- Frozen peas: 1 cup
- Salt: 1/2 tsp. or as desired
- Dried thyme: 1/2 tsp.
- Black pepper: 1/4 tsp.
Instructions:
- Refrigerate the pie-dough.
- Clean and wash the chicken thoroughly. Cook and chop it.
- Slice the mushrooms, chop the parsley finely, and dice the celery and onion.
- Set the oven at 375 degrees F.
- Heat butter in a frying pan over moderate heat and sauté the mushrooms, celery and onion for 5-6 minutes. Drizzle the content with flour, stir and cook for a while. Adding the milk and chicken broth. Raise the flame and bring the mixture to a boil. Constantly stir the combination. Remove the pan off the flame and stir in pepper, peas, chicken, thyme, parsley and salt to the boiled mixture. Pour the stuff onto a baking dish or casserole. Roll the pie dough thinly, little larger than the baking dish and put over top of the mixture.
- Fold the edges and hem nicely. And press the hem down with a fork. Poke vents on top of the filling and brush with cooking baking glaze. Bake the content for 45 minutes until golden brown. Once ready, remove it and dish out on serving plate.
Tips:
- For convenience, you can buy the pie-crusts and keep ready.
- Use low-fat milk to lower the fat content.
- If you are using ready-made pie crusts, then use of cream of chicken- and potato soup is recommended. Mix these two with milk and chicken. Pour it into a pie-shell and top it with pie shell. Pressing the edges of the pie crust, cut a slit on the top to vent the air. And bake the content for 45 minutes at 350 degrees F.
sounds delishh but a great deal of work.. I might try out that with my handy dandy crock pot. I noticed you have a lot of the Asian country recipes but nothing from the Phillippines. Did you get any Filipino food prior to? Just wondering…you might like some. Have a good one! Antoinette Corney
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