Chicken Pot Pie

Chicken Pot Pie requires approximately 2 hours and 20 minutes from start to finish. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 19g of fat, and a total of 335 calories. For $1.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires flour, flour, garlic, and coarse salt. 101 person have tried and liked this recipe. With a spoonacular score of 64%, this dish is solid. Try Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, One Pot Wednesday: Chicken Mushroom Pot Pie, and One Pot Creamy Chicken Pot Pie Pasta for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 110 minutes

 

Ingredients:

3 carrots, peeled and sliced 1/4-inch thick

3 cups homemade chicken stock or reduced-fat low-sodium chicken broth, warmed

2 cups diced cooked chicken meat

Coarse salt and freshly ground black pepper

1/3 cup all-purpose flour

1 1/4 cups all-purpose flour, plus more for rolling

1 tablespoon fresh tarragon leaves, chopped

1 clove garlic, finely chopped

3 to 8 tablespoons ice water

8 ounces mushrooms, sliced

1 tablespoon olive oil

1 onion, chopped

1/2 teaspoon fine sea salt

1/4 cup solid vegetable shortening, chilled and cut into pieces

4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces

1 pound Yukon gold potatoes, unpeeled and cut into 1/2-inch cubes

Equipment:

frying pan

casserole dish

oven

knife

food processor

bowl

plastic wrap

rolling pin

Cooking instruction summary:

Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly. Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving. Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes. Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.

 

Step by step:


1. Heat the oil in a large skillet over medium-high heat.

2. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes.

3. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes.

4. Add the garlic and cook until fragrant, 45 to 60 seconds.

5. Add the flour and cook, stirring, for 1 minute.

6. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes.

7. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper.

8. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly.

9. Heat the oven to 400 degrees F.

10. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick.

11. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking.

12. Bake until golden brown, about 45 minutes.

13. Let stand 10 minutes before serving.

14. Combine the flour and salt in the bowl of a food processor fitted with the blade attachment.

15. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds.

16. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly.

17. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.

18. Dust a clean work surface and a rolling pin with flour.

19. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.


Nutrition Information:

Quickview
345k Calories
10g Protein
18g Total Fat
34g Carbs
12% Health Score
Limit These
Calories
345k
17%

Fat
18g
29%

  Saturated Fat
6g
42%

Carbohydrates
34g
11%

  Sugar
2g
3%

Cholesterol
36mg
12%

Sodium
705mg
31%

Get Enough Of These
Protein
10g
22%

Vitamin A
4075IU
82%

Vitamin B3
5mg
29%

Vitamin C
21mg
26%

Selenium
15µg
22%

Manganese
0.44mg
22%

Vitamin B1
0.31mg
20%

Vitamin B2
0.33mg
19%

Vitamin B6
0.39mg
19%

Folate
70µg
18%

Potassium
602mg
17%

Phosphorus
153mg
15%

Iron
2mg
14%

Fiber
3g
13%

Copper
0.25mg
12%

Vitamin B5
1mg
11%

Vitamin K
9µg
9%

Magnesium
35mg
9%

Vitamin E
1mg
7%

Zinc
1mg
7%

Calcium
43mg
4%

Vitamin B12
0.15µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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