Best Chicken Pot Pie
Best Chicken Pot Pie is a main course that serves 4. For $3.03 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 36g of protein, 64g of fat, and a total of 1009 calories. This recipe is liked by 1374 foodies and cooks. A mixture of heavy whipping cream, chicken bouillon granules, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Comfort of Cooking. With a spoonacular score of 90%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, Instant Pot Chicken Pot Pie Soup, and One Pot Creamy Chicken Pot Pie Pasta.
Servings: 4
Ingredients:
1/4 teaspoon black pepper
1/4 cup butter
2 carrots, peeled and cubed
2 ribs celery, sliced
2 tablespoons chicken bouillon granules
4 tablespoons cornstarch
1 egg
1 tablespoon flour
1 cup heavy whipping cream
1 medium onion, chopped
1 cup frozen peas
2 homemade or store-bought pie crusts (about 9-inch each)
1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups water
Equipment:
pot
ramekin
whisk
aluminum foil
oven
Cooking instruction summary:
In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.Enjoy!
Step by step:
1. In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.
2. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened.
3. Add peas and set aside.
4. Roll out two 9-inch pie crusts.
5. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers.
6. Pour filling into bottom crust.
7. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers.
8. Whisk egg with water, and brush top crust with egg wash.
9. Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil.
10. Let stand 15-20 minutes before serving.Enjoy!
Nutrition Information:
covered percent of daily need
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