Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken pot pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Chicken pot pie is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken pot pie is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chicken pot pie using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken pot pie:
- Take 440 g or 31/2 Cups Flour
- Take 1 Tablespoon Sugar
- Prepare 1/4 Teaspoon Salt
- Make ready 1/2 Teaspoon Baking Powder
- Get 250 g Cold Butter or Margarine
- Prepare 1 Egg
- Prepare 3-4 Tablespoons Ice Cold Water
- Make ready Pie Filling
- Get 6 Cooked Chicken Drumsticks (diced)
- Make ready 6 Irish Potato (diced)
- Get 3 Carrots (diced)
- Get 4 cups chicken stock
- Get cube Seasoning
- Prepare 1 Onion bulb
- Get Scotch bonnet (as desired)
- Make ready Curry and Thyme
- Make ready Cornstarch or Flour
- Get Vegetable oil
- Prepare to taste Salt
- Make ready Spring onions for garnish
Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it! 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. This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss!
Steps to make Chicken pot pie:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Read on to find out how to ensure you don't get a soggy bottom! I could literally eat it by the ladle full. In fact, I do by the ladle - in the form of my chicken pot pie soup - one of my absolute. Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot.
So that is going to wrap this up for this exceptional food chicken pot pie recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
