Chicken Pot Pie with Cheddar Crust

Name: Chicken Pot Pie with Cheddar Crust
Prep time: 2 h 32 min
Cook time: 2 h 32 min
Total time: 2 h 32 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams baby carrots, halved; 4 Tbsps butter; 1 bunch celery, diced; 1 kilograms bone-in chicken pieces; 473 milliliters cream; 1 egg yolk, lightly beaten; 473 milliliters flour; 59 milliliters chopped green onion tops; 59 milliliters ice water; 1 onion, diced; 59 milliliters chopped parsley; 1 kilograms potatoes, peeled and diced; 1 pinch salt; 237 milliliters shredded Cheddar cheese; 6 liters water

Chicken Pot Pie with Cheddar Crust requires roughly 2 hours and 32 minutes from start to finish. This recipe serves 12. This main course has 547 calories, 23g of protein, and 34g of fat per serving. Not If you have chicken pieces, ice water, egg yolk, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes.

Ingredients you will need

Meat

Water

Salt

Equipment you will use

Pot

Remove from heat, and cool.

Remove chicken from broth, reserving broth.

Ingredients you will need

Whole Chicken

Broth

Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.

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Meat

Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the celery, and cook 2 minutes more.

Ingredients you will need

Celery

Drain, and place into a large bowl.

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Bowl

Bring a second pot of water to a boil over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the carrots, and cook 5 minutes.

Ingredients you will need

Carrot

Add the onion and cook 3 minutes more.

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Onion

Remove from heat and drain.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

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Baking Pan

Oven

Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes.

Ingredients you will need

Carrot

Butter

Onion

Equipment you will use

Frying Pan

Mix with the potatoes and celery. Stir in the chicken.

Ingredients you will need

Potato

Whole Chicken

Celery

To make the sauce, melt 7 tablespoons of butter in a pot over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Pot

Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Broth

Green Onions

Parsley

Butter

Cream

All Purpose Flour

Equipment you will use

Whisk

Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.

Ingredients you will need

Cream Sauce

Vegetable

Whole Chicken

Equipment you will use

Baking Pan

To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic.

Ingredients you will need

Cheddar Cheese