Chicken Pot Pies

Name: Chicken Pot Pies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp canola oil; 2 carrots, sliced; 3 stalks celery, diced; 79 milliliters all-purpose flour; 1 Tbsp milk; 1 mediums onion, diced; 237 milliliters frozen peas; 1 box pie crust; 1 teaspoons poultry seasoning; 4 servings Salt; 1 teaspoon freshly chopped thyme leaves; 1 liters water; 2 kilograms whole chicken, cut into parts

Chicken Pot Pies might be just the main course you are searching for. One portion of this dish contains approximately 44g of protein, 37g of fat, and a total of 594 calories. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have chicken, canolan oil, pie crust, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. 3 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.

Ingredients you will need

Pie Crust

Wrap

Equipment you will use

Plastic Wrap

Oven

Put the chicken breast in a medium pot and cover with 5 cups of water.

Ingredients you will need

Chicken Breast

Water

Equipment you will use

Pot

Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)

Ingredients you will need

Salt

Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes.

Ingredients you will need

Whole Chicken

Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)

Ingredients you will need

Meat

Broth

Equipment you will use

Cutting Board

In a medium pot heat the canola oil over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps.

Ingredients you will need

Poultry Seasoning

Salt And Pepper

Chicken Broth

Carrot

Celery

Onion

All Purpose Flour

Thyme

Equipment you will use

Whisk

Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)

Ingredients you will need

Whole Chicken

Peas

Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)

Equipment you will use

Ramekin

Pie Form

Pot

Roll out the 4 pieces of pie dough to 1/4-inch thick rounds.

Ingredients you will need

Pie Dough

Roll

Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal.

Ingredients you will need

Dough

Milk

Equipment you will use

Ramekin

Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

Ingredients you will need

Crust