Chicken Pot Pie

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Quantity: 4-8 pcs.

A pot pie is essentially a closed pie, or pastry pot, filled with chicken stew that simmers in the oven under a golden, crispy crust. This dish is most often served individually, so everyone can enjoy their own little pot. You can use very small muffin pans or larger, plate-sized ones. To make a pot pie, use store-bought pie crust and fill the filling with any cooked chicken breast, boiled or grilled (it's even more delicious). Pot pie can also be frozen before baking, so you can quickly prepare a delicious homemade dish at any time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

55 g butter
1 medium onion, finely diced
2 medium carrots, finely diced
1 stalk of celery, finely diced
1/4 cup flour
3 cups lightly salted chicken broth + more as needed
1/4 cup dry white wine (or chicken broth)
2 cups cooked chicken breast, diced
1/4 tsp ground turmeric
0.5 tsp ground thyme
1/4 cup light cream
2 circles chilled pie dough
1 large egg
Special equipment: 4 individual 15cm foil pans or a standard muffin pan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butter, onions, carrot, celery, premium flour, bouillon, white wine, chicken breasts, turmeric, thyme, cream, eggs, shortcrust pastry

Cooking the dish according to the recipe:

In a large skillet over medium-high heat, melt the butter, then add the onion, carrot, and celery. Cook, stirring, until the vegetables begin to soften, about 3 minutes. Sprinkle the flour over the vegetables and toss to coat evenly. Cook the flour-coated vegetables for 1 minute, then pour in the chicken broth (and wine, if using) and stir. Cook until the sauce is heated through and begins to thicken, about 3 minutes.
Stir in the chicken, then add the turmeric and thyme, season with salt and pepper. Add the cream, stir, and simmer for about 3 minutes. If the sauce seems too thick, add a little more broth. Turn off the heat and let the filling cool to room temperature.

Meanwhile, lightly roll out the pie dough and cut out 8 circles slightly larger than the pie pans (if you're using a muffin tin, you'll need 16 circles, each 9.5 cm in diameter). Place one circle of dough into each pan and press down (or 8 muffin pans), making sure the dough almost reaches the top of each pan. Fill the pans with the chicken filling. Place a second circle of dough on top of each pie. Press the dough so the top and bottom edges meet and seal with a fork. Mix an egg with 2 teaspoons of water and brush the entire surface of the dough. Cut small steam vents in each pie.
If you're baking the pies right away, preheat the oven to 175°C (350°F), place the pans on a baking sheet, and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Serve directly in the pans or turn them out and serve upside down!

Note

FREEZE! Place the pies on a baking sheet and freeze for 45 minutes. Then cover tightly with heavy-duty foil and freeze for up to 6 months. Before serving, preheat the oven to 350°F (175°C) and bake the foil-covered pies for 1 hour (or 35 minutes for muffin-sized pies). Remove the foil and bake for another 30-50 minutes (10-15 minutes for smaller pies), until heated through and golden brown.

Categories:

recipe / Comfort food / Bakery / Savory pies / / Ree Drummond

Similar recipes