Lauras Chicken Pot Pie Recipes

CHICKEN POT PIE

Steps:

• Place the flour, sugar and salt into a bowl and mix well.
• Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
• Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
• Smash the dough together and separate into two balls.
• Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
• Preheat the oven to 425 degrees F.
• Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
• Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
• Stir together the chicken and veggies in a bowl. Set aside.
• In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
• Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
• Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
• Stir in the chicken and veggies and pour into a pie dish.
• Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
• Whisk together the egg and the water and brush it all over the top crust.
• Bake for 30 minutes at 425 degrees F, or until golden brown.
• Allow to cool slightly and serve!

CHICKEN POT PIE RECIPE

Steps:

• In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
• Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

LAURA'S CHICKEN POT PIE

Steps:

• Place chicken in crockpot.
• Cover with condensed mushroom soup. (Do not add liquid.).
• Stir to coat chicken. Cook for 3 to 4 hours or until done.
• Cut or shred chicken to desired size.
• Keep in fridge until ready to add to pie filling.
• For crust, combine flour and salt.
• Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
• Beat together egg and ice water.
• Add to flour, and mix until a soft dough forms.
• Flatten dough on plastic wrap to fit your pan.
• Chill for an hour.
• Preheat oven to 375°F.
• Heat vegetables and margarine over medium heat.
• Stir in gravy mix and flour.
• Add water and cook until slightly thickened.
• Stir in chicken mixture.
• Pour filling into 9 inch square pan.
• Cover with crust.
• Make a few slits in crust.
• Bake for about 30 minutes or until crust is golden brown.