Recipe: Tasty From Scratch Chicken Pot Pie

From Scratch Chicken Pot Pie. Wow your friends, family and guests with daily recipes, product recommendations & advice. 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.

Then, fill the pie crust with a delicious and easy-to-make creamy chicken and vegetable filling. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. You can cook From Scratch Chicken Pot Pie using 20 ingredients and 19 steps. Here is how you cook it.

Ingredients of From Scratch Chicken Pot Pie

1. Prepare 1 large of roaster chicken.
2. Prepare 1 bunch of giblets.
3. It's 3 tbsp of olive oil, extra virgin.
4. Prepare 1 cup of all-purpose flour, for gravy.
5. Prepare 1 tsp of onion powder.
6. Prepare 1 tsp of granulated garlic.
7. You need 1 tsp of bay leaf, ground.
8. You need 2 tsp of salt, for gravy.
9. It's 1 tsp of black pepper, ground.
10. Prepare 2 cup of water, for gravy.
11. It's 1 stick of butter, for gravy.
12. It's 1/2 cup of cream.
13. Prepare 1 cup of green peas.
14. It's 2 large of carrots, diced.
15. Prepare 3 medium of potatoes, diced.
16. Prepare 1/4 cup of bacon fat.
17. Prepare 1 stick of butter, for crust.
18. You need 2 cup of all-purpose flour, for crust.
19. You need 1/2 tsp of salt, for crust.
20. You need 1/4 cup of ice cold water, for crust.

A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you'll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love. Classic Homemade Chicken Pot Pie is the ultimate comfort food!

From Scratch Chicken Pot Pie step by step

1. bake the chicken at 350°F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165°F..
2. While the chicken cooks, toss the giblets in 1 cup of flour, thoroughly coating them, waiting a minute or two, and then coating some more..
3. On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets..
4. Fry the giblets crispy on the outside, allowing them to erode as they stick to the bottom of the pan, and then break them up a bit to crisp them some more..
5. Add the rest of the flour, and then slowly add one cup of water, while stirring, to deglaze and mix. It should paste quickly, so add, slowly the second cup of water, while stirring..
6. Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes..
7. Add the drippings from the chicken, and stir until incorporated..
8. Fish out the bits, and feed them to the dog..
9. Add the stick of butter, and, when melted in, stir in the cream, too..
10. Add the veggies, and cook soft..
11. Tear apart the chicken, and add as much chicken as the gravy can hold. It should be about 3/4 of the chicken. Stir, salt to taste, and turn off the heat once it's incorporated..
12. Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix..
13. Once the dough is mixed, break into two lumps, and roll out one. Once rolled, roll the dough carefully back up with the rolling pin to ease the transition to the pan..
14. Unfurl the dough in a 9x17in casserole, and press out a bottom layer. I know, blasphemy, right? It doesn't need to be perfect..
15. Cook the bottom crust for about 10 minutes at 350°F..
16. Now add the filling to the bottom crust..
17. Roll out a top crust, and then roll up that crust, and then roll it out on top of the filling. It's a pot pie; again, it doesn't need to be perfect..
18. 35 minutes at 350F, with another few minutes added at the end, at broil, to brown..
19. Let set for a few minutes at least, and then serve..

Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. This mixture will need to cool significantly before topping it with pie dough, otherwise it will melt the butter in the dough creating a mess. Chicken pot pie doesn't have to be a huge ordeal! Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat. Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries.