Easiest Way to Prepare Yummy From Scratch Chicken Pot Pie

From Scratch Chicken Pot Pie. 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. Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite!

From Scratch Chicken Pot Pie 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. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. You can have From Scratch Chicken Pot Pie using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of From Scratch Chicken Pot Pie

  1. Prepare 3-4 of chicken breast.
  2. You need 1 cup of heavy cream.
  3. You need 1/3 cup of all-purpose flour.
  4. It's 1 cup of carrots.
  5. It's 1 cup of yellow or sweet onion.
  6. It's 1 cup of celery or 1 no salt added can corn.
  7. It's 2 cups of unsalted chicken stock.
  8. It's 2-4 tablespoons of butter or margarine.
  9. Prepare to taste of salt and pepper.
  10. Prepare 1 package of pre made pie crust crust.

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! 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.

From Scratch Chicken Pot Pie instructions

  1. Put a little bit of olive oil in the bottom of a big saucepan and cook chicken season the chicken how you like.
  2. Remove the chicken and set it aside in a bowl with the juices.
  3. Add chopped up carrots, first because they require longer cooking, cook halfway through, with 1-2 tbls of butter.
  4. Add 1-2 tbls of butter,onions and celery, season with season salt,garlic powder, little bit of pepper,cook both the carrots and the onions until done.
  5. If using corn instead of celery add can of corn after the vegetables are through cooking.
  6. Add flour and stir until you no longer see the white.
  7. Add the chicken back into the pan.
  8. Add 2 cups of chicken stock and 1 cup of heavy cream.
  9. Add salt and pepper to taste.
  10. Cook until thick.
  11. Preheat oven to 400.
  12. Line a 9 inch circular baking dish with one pie crust (I use this dish because it holds all the contents well) (you can use a square dish if you would like or pre made pie crust thats thawed, you will just have to cook more than one pie).
  13. Add all the contents to the baking dish from the pan.
  14. Put another pie crust on top of the filling make sure you have a good seal around or the contents will spill out, also make sure you put at least four slits in the top so it can vent.
  15. Cook until pie crust is golden brown, usually 20 to 30 minutes depending on how your oven cooks.

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. Chicken pot pie remains one of the most comforting dinners of all time.

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