Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 4 servings Freshly ground black pepper; 113 grams cold unsalted butter, diced; 473 milliliters diced carrots, blanched for 2 minutes; 2 chicken bouillon cubes; 6 whole split) chicken breasts, bone-in, skin-on; 1 liters chicken stock, preferably homemade; 1 egg beaten with 1 tablespoon water, for egg wash; 177 milliliters all-purpose flour; 710 milliliters all-purpose flour; 118 milliliters minced fresh parsley leaves; 59 milliliters heavy cream; 118 milliliters ice water; 2 teaspoons kosher salt; 4 servings Kosher salt; 3 Tbsps olive oil; 355 milliliters frozen small whole onions; 283 grams package frozen peas (2 cups); 4 servings Flaked sea salt and cracked black pepper; 12 Tbsps (1 1/2 sticks) unsalted butter; 118 milliliters vegetable shortening; 473 milliliters yellow onions, chopped (2 onions)

Chicken Pot Pie might be a good recipe to expand your main course repertoire. One portion of this dish contains approximately 64g of protein, 110g of fat, and a total of 1768 calories. This recipe serves 4. This recipe covers 57% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. A mixture of chicken bouillon cubes, chicken stock, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. If you like this recipe, you might also like recipes such as Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Pockets, and Homemade Chicken Pot Pie Soup.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the chicken breasts on a baking sheet and rub them with olive oil.

Ingredients you will need

Chicken Breast

Olive Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.

Ingredients you will need

Salt And Pepper

Meat

Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

Ingredients you will need

Whole Chicken

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.

Ingredients you will need

Bouillon Cube

Stock

Butter

Onion

Equipment you will use

Dutch Oven

Sauce Pan

Add the flour and cook over low heat, stirring constantly, for 2 minutes.

Ingredients you will need

All Purpose Flour

Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

Ingredients you will need

Chicken Stock

Sauce

Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream.

Ingredients you will need

Heavy Cream

Pepper

Salt

Add the cubed chicken, carrots, peas, onions and parsley.

Ingredients you will need

Carrot

Whole Chicken

Parsley

Onion

Peas

Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Ingredients you will need

Shortening

Water

Butter

Dough

All Purpose Flour

Peas

Wrap

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick.

Ingredients you will need

Dough

Egg