Chicken Pot Pie

The recipe Chicken Pot Pie can be made in around 45 minutes. One serving contains 591 calories, 29g of protein, and 42g of fat. This recipe serves 6. For $1.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 2383 people were glad they tried this recipe. Several people really liked this main course. This recipe from Simply Recipes requires milk, chicken, egg, and fresh thyme leaves. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is amazing. Similar recipes include Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, One Pot Wednesday: Chicken Mushroom Pot Pie, and Instant Pot Chicken Pot Pie Soup.

Servings: 6

 

Ingredients:

1/2 teaspoon freshly ground black pepper

1 carrot

3 carrots, thinly sliced on the diagonal

1 celery stalk

3 celery stalks, thinly sliced on the diagonal

1 (3 1/2 pound) frying chicken

1/4 cup dry sherry

1 egg whisked with 1 Tbsp water

1/2 cup all-purpose flour

2 Tbsp minced fresh parsley

1 teaspoon chopped fresh thyme leaves

3/4 cup green peas, frozen or fresh

3 to 4 Tbsp ice water

1 1/2 cups milk

1 large onion, diced (about 1 1/4 cups)

2 teaspoons salt

6 Tbsp unsalted butter

1/4 cup vegetable shortening, chilled

Equipment:

pot

food processor

plastic wrap

frying pan

oven

whisk

ramekin

baking sheet

pastry brush

aluminum foil

Cooking instruction summary:

1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose. 2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling. 3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

 

Step by step:


1. 1 Cook the chicken and make the chicken stock.

2. Combine the chicken, carrot, celery, onion and salt into a large stock pot.

3. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes.

4. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can.

5. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose. 2 Prepare the pie crust dough.

6. Combine the flour and salt in a food processor.

7. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling. 3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat.

8. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes.

9. Add the flour and cook, stirring, one minute more.

10. Whisk in 2 1/2 cups of the chicken stock.

11. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often.

12. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.4 Prepare the crust.

13. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick.

14. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins.

15. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet.

16. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.

17. Let cool for at least 5 minutes before serving.


Nutrition Information:

Quickview
590k Calories
29g Protein
42g Total Fat
21g Carbs
14% Health Score
Limit These
Calories
590k
30%

Fat
42g
65%

  Saturated Fat
16g
102%

Carbohydrates
21g
7%

  Sugar
7g
9%

Cholesterol
159mg
53%

Sodium
936mg
41%

Alcohol
1g
6%

Get Enough Of These
Protein
29g
59%

Vitamin A
7739IU
155%

Vitamin B3
10mg
51%

Selenium
27µg
39%

Vitamin K
39µg
38%

Phosphorus
314mg
31%

Vitamin B6
0.62mg
31%

Vitamin B2
0.41mg
24%

Vitamin C
16mg
20%

Vitamin B1
0.28mg
19%

Vitamin B5
1mg
18%

Potassium
593mg
17%

Zinc
2mg
17%

Manganese
0.32mg
16%

Folate
62µg
16%

Iron
2mg
14%

Magnesium
51mg
13%

Vitamin B12
0.76µg
13%

Calcium
124mg
12%

Fiber
3g
12%

Vitamin E
1mg
11%

Vitamin D
1µg
9%

Copper
0.17mg
9%

covered percent of daily need
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