Ok Google Recipe For Chicken Pot Pie

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Pennsylvania Dutch Pot Pie

How to Make the Ultimate Comfort Chicken Pot Pie and Cowboy Cookies

In the Pennsylvania Dutch region, some people make a dish called “bot boi” by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a stew without a crust. Most commonly made with chicken, it usually includes homemade dumpling-style dough noodles and potatoes, and sometimes vegetables such as carrots or celery.

Can I Freeze Gluten

Yes. I usually bake it first then freeze it, but because all the ingredients are already cooked you can freeze it before you bake it. Just note that the crust may be a little softer if you bake it before you cook it.

These Gluten-Free Chicken Pot Pies are our go-to when we need something comforting. It’s such a comforting and warm dish, and everyone in my family enjoys them. I hope you will give them a try. If you do, please come back and leave a comment telling me what you thought.

How To Make Chicken Pot Pie

This skillet chicken pot pie is easy as…well…pie. Its a one pot meal that utilizes some pro quick dinner tips and results in a beautiful and homey dish that the whole family can be really excited about. We like to the assembly as a four-step process:

  • Make a super-flavorful roux! Onion is cooked in butter until it’s really fragrant, and then you make sort of a seasoned paste by adding flour, salt, pepper, celery seed, garlic powder and thyme. Voila! You made a roux! Roux just means a fat-flour mixture that serves as the base for making a creamy sauce.
  • Make a sauce! Milk and then stock are added slowly to the roux. As you add the milk and stock, the roux will become a creamy sauce. Stir the chicken and vegetables into the sauce to finish the fillingyou can add the peas frozen! No need to pre-cook them.
  • Crust time! Grab your puff pastryslightly defrosted so that you can work with itand you can create a lattice top if you’re feeling fancy, or just place one large pastry sheet on top of the skillet full of pot pie filling. If you choose to use just one sheet of pastry for the top, be sure to cut a few slits into it for the steam to escape while baking. Here, we even cut the pastry into squares and overlapped them.
  • Bake! No explanation necessary, right?
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    How To Make Slow Cooker Chicken Pot Pie

    Crock pots are amazing. Seriously. Whoever thought you could make crock pot chicken pot pie is a genius. Through the slow cooker process, these flavors have time to marinate and blend together, creating an amazing flavor . Your house is going to smell so good! There is really nothing better than coming home to a house that smells like someone has been cooking in the kitchen all afternoon. To make Slow Cooker Chicken Pot Pie you simple place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of your trusty slow cooker. Stir it all up to combine everything evenly. The mixture will be thick. Nestle the chicken breasts in the mixture and spoon some of it on top to cover the tops if necessary. Cook on low for 8 hours . Next, grab the chicken breasts out and put them on a cutting board. Shred the chicken with two forks and then mix it back in, along with the peas and corn. Cover for about 15 more minutes and serve!

    Save yourself even more time by prepping ahead. You can always make our Amish Potato Dinner Rolls a day in advance. They are seriously the best rolls and they come out perfect every time! Hopefully, you can make them last until the next day!

    How To Make Ahead And Freeze Unbaked Pot Pie

    Healthy Chicken Pot Pie {Easy and Delicious!}  WellPlated.com
    • To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.
    • To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foilapply an egg wash, if usingand continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
    • To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foilapply an egg wash, if usingand continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

    Read Also: Impossibly Easy Chicken Pot Pie

    How To Make It

  • Heat the butter in a large sauté pan or pot over medium heat.
  • When it’s melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes.
  • Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes.
  • Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.
  • Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour .
  • Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper.
  • Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6″ square.
  • Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife pinch the dough around the edges of the bowl to secure it.
  • Brush the tops with the egg whites and bake until golden brown, about 25 minutes.
  • Homemade Chicken Pot Pie

    This homemade chicken pot pie recipe takes the classic and elevates it to gourmet. It makes a delicious addition to your winter comfort food lineup, with oven roasted chicken, hearty root vegetables, and a creamy tarragon herbed gravy all tucked inside a homemade double pie crust. Read on for my tips and tricks for getting it right the first time. Also check out the changes Ive made as this recipe has evolved in my kitchen over the years.

    There is nothing like digging into a hot bowl of homemade chicken pot pie on a cold winter day. The aroma of tarragon, bacon, chicken, and vegetables fills the room as you break through the tender flaky crust. The smell is heavenly and the taste is comfort food at its best.

    From the all butter pie crust to the tarragon gravy, this version is homemade completely from scratch. No condensed soup or canned biscuits here! Yes, it does take a little more effort, but the flavors in your bowl make it all worthwhile.

    This recipe was originally shared three years ago today. While the end results are still pretty similar, the method to get there has changed over the years. The new method requires fewer dishes, cuts down on the active cook time, and slightly improves the flavor. Which are always a good things.

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    How To Make Homemade Chicken Pot Pie:

  • Cook the chicken: Cover the chicken with water, bring it to a boil, and cook until its just barely cooked through. Remove the chicken to a plate.
  • 2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.

    3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust

    4. Bake the pie for 30-35 minutes.

    Make Ahead + Storage Tips

    Chicken Pot Pie Recipe | How To Make Chicken Pot Pie | Chicken Pot Pie Crust | Comfort Food Recipe
    • To Make Ahead. The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months . Add it to the crust just before baking.
    • To Store. Cover and store leftovers in the refrigerator for up to 4 days. The crust may be a little less crisp after it has been in the refrigerator, but it will still taste delicious.
    • To Reheat. Reheat leftover chicken pot pie in a pie dish in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave.
    • To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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    The Epic Comfort Of Chicken Pot Pie Any Night Of The Week

    As hearty as the most labor-intensive of Sunday suppers, this super fast skillet chicken pot pie recipe is all bang, no buck. Our easy chicken pot pie recipe is ready in 30 minutes, and its even kind of healthy! Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and vegetables like carrots, celery and peas, it definitely counts as a balanced meal. Sure, theres some butter in thereOK, a fair amount of butterso its not as light a rice bowl or dinner salad, but its a filling supper you can feel good about feeding your family. Especially on a dark and stormy night, when all you want is to fill those bellies with warmth and comfort.

    Baking Chicken Pot Pie

    Chicken pot pie should generally be baked, uncovered, in the center of a 350 degree oven for 30 40 minutes. The internal temperature should be bubbly, reaching 160 degrees, and the top should be golden brown.

    This recipe fits comfortably into a 10.25 cast iron skillet, but it can also squeeze into a 9 pie plate. Since the filling comes right up to the edge, there is a potential for it to bubble over and make a mess. Make things easier on yourself by placing a baking sheet on the rack below your chicken pot pie to catch any drips, no matter which size pan you use. We all know its easier to clean a baking sheet than to clean the oven.

    If you notice that the top is browning too quickly, cover loosely with aluminum foil.

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    How To Make Crust For Chicken Pot Pie:

    I use homemade pie crust for this recipe, since I usually have some on in my freezer. You can use a store-bought pie crust if you want, but watch the cook time because the store-bought crusts are thinner and will brown faster. You may want to cover the crust with tinfoil part way through baking.

    To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs. Add ice water, just a tablespoon at a time, until the dough begins to clump together.

    Form the dough into two balls and chill in the refrigerator for about 2 hours. I have the BEST trick for rolling out pie crust, here.

    How To Make This Pot Pie

    KFC Chicken Pot Pie Recipe » Recipefairy.com

    Once you find out how easy it is to make your own homemade freezable chicken pot pie, youll want to make it over and over again. Sometimes I will make a double batch so we have it ready to go when I need an easy weeknight meal. The delicious pot pie filling can be made in under 30 minutes!

    Start by melting the butter, carrots, celery and onions in a large saucepan . Cook until they are tender, about 5-7 minutes .

    Sprinkle the flour over the sautéed vegetables . By sprinkling it evenly, it will coat the vegetables and make thickening the mixture easier. Gradually add the milk to the vegetable and flour mixture, stirring quickly .

    Simmer the mixture for 10-15 minutes until thickened . Remove from the heat and add the frozen peas and cooked chicken, stirring to combine .

    At this point, you can divide and refrigerate or freeze the mixture . Or go ahead and fill the pot pies using the premade crust . Or do one of each!

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    Whats The Best Way To Reheat Chicken Pot Pie

    Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven for 15 minutes, or until warmed through.

    Usually, Ive stored the pot pie in the fridge in the same dish I baked it in. To avoid shattering my dish, I pop it into a cold oven. I set the oven to 350°F and allow the dish to warm up along with the oven. This lowers my wait time and protects my ceramic baking dishes. My 15-minute heating time begins when the oven has reached 350°F.

    Bake This Recipe As Individual Healthy Chicken Pot Pies

  • Grab a few larger ramekins , ensuring they are oven safe.
  • Roll out your pie dough into a single sheet. Flip a ramekin over and use it as a stencil to cut the pie dough into rounds large enough to cover, leaving about 1/2 inch of overhang on all sides. You will likely need more than one pie crust, as there will be more scraps.
  • Spoon the filling into individual ramekins.
  • Add the pie dough rounds on top, using the egg wash to seal as directed. Brush additional egg wash on top, then vent.
  • Bake as directed, checking several minutes early to make sure your crusts do not overcook.
  • If you want to make chicken pot pie casserole style instead, check out my Chicken and Biscuits recipe.

    Also Check: Entenmann Coconut Custard Pie Recipe

    Tips And Tricks For Making The Perfect Pot Pie

    • Whats my roux supposed to look like? Your roux, the flour and fat paste used to thicken the gravy, should be light in color and crumbly, but not dry. After adding the flour to the pan, the veggies should look like theyre coated in a crumbly, moist batter.
    • How do I prevent lumps in my gravy? For a smooth gravy, add the chicken stock gradually about 1 cup at a time, whisking constantly. Add more stock only after the previous addition has been stirred smooth.
    • What if my gravy is too thick or thin? Your gravy should coat the back of the spoon, but be thin enough for you to see through it.
    • If your gravy is thin, whisk together a tablespoon of all-purpose flour and a tablespoon of cold water. Whisk this flour slurry into the simmering gravy to thicken it up to the proper consistency.
    • If your gravy is thick like pudding, whisk in two to four tablespoons of chicken stock to thin it.

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