Have You a Recipe for Chicken Pot Pie Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is a good one !.!.!.!.!.!.!. = )
Chicken Pot Pie
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F!.
Place the chicken breasts on a baking sheet and rub them with olive oil!. 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!. Cut the chicken into large dice!. You will have 4 to 6 cups of cubed 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!. Add the flour and cook over low heat, stirring constantly, for 2 minutes!. Add the hot chicken stock to the sauce!. Simmer over low heat for 1 more minute, stirring, until thick!. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream!. Add the cubed chicken, carrots, peas, onions and parsley!. Mix well!.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade!. 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!.
Preheat the oven to 375 degrees F!.
Divide the filling equally among 4 ovenproof bowls!. Divide the dough into quarters and roll each piece into an 8-inch circle!. 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!. Brush the dough with egg wash and make 3 slits in the top!. Sprinkle with sea salt and cracked pepper!. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot!.Www@FoodAQ@Com
Chicken Pot Pie
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F!.
Place the chicken breasts on a baking sheet and rub them with olive oil!. 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!. Cut the chicken into large dice!. You will have 4 to 6 cups of cubed 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!. Add the flour and cook over low heat, stirring constantly, for 2 minutes!. Add the hot chicken stock to the sauce!. Simmer over low heat for 1 more minute, stirring, until thick!. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream!. Add the cubed chicken, carrots, peas, onions and parsley!. Mix well!.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade!. 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!.
Preheat the oven to 375 degrees F!.
Divide the filling equally among 4 ovenproof bowls!. Divide the dough into quarters and roll each piece into an 8-inch circle!. 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!. Brush the dough with egg wash and make 3 slits in the top!. Sprinkle with sea salt and cracked pepper!. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot!.Www@FoodAQ@Com
Chicken Pot Pie
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg!. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
elt margarine and stir in flour!. Whisk in chicken broth!. Cook until thickened!. Stir in soup and then milk!.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg!. baking dish, making two layers!. Pour sauce on top, stir in if necessary!.
Mix together topping ingredients and spoon or pour on top!. Bake at 375 for 30-45 min!. until topping is golden brown!.Www@FoodAQ@Com
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg!. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
elt margarine and stir in flour!. Whisk in chicken broth!. Cook until thickened!. Stir in soup and then milk!.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg!. baking dish, making two layers!. Pour sauce on top, stir in if necessary!.
Mix together topping ingredients and spoon or pour on top!. Bake at 375 for 30-45 min!. until topping is golden brown!.Www@FoodAQ@Com
I just brown 2 chicken breast!. Dice them up when cool enough to handle!.
In a bowl I put one large can of veg-all (drained) A can of diced potatoes, chopped onion & garlic, a dash of poultry seasoning, salt,pepper, A can of cream of chicken soup & A cream of mushroom soup!. Just enough milk to thin it a little!.
Stir it up good & put in a casseol dish!. Top w/ a phylo dough!.
Brush w/ egg & sprinkle dill on top!.
Bake at 350 for about 30- 45 mn!. keep an eye on the phylo so it don't burn!.Www@FoodAQ@Com
In a bowl I put one large can of veg-all (drained) A can of diced potatoes, chopped onion & garlic, a dash of poultry seasoning, salt,pepper, A can of cream of chicken soup & A cream of mushroom soup!. Just enough milk to thin it a little!.
Stir it up good & put in a casseol dish!. Top w/ a phylo dough!.
Brush w/ egg & sprinkle dill on top!.
Bake at 350 for about 30- 45 mn!. keep an eye on the phylo so it don't burn!.Www@FoodAQ@Com
1 large can chicken 1 can cream chicken soup 2 pie crust 1 can mixed veggies salt and pepper mix chicken soup and veggies season with salt and pepper pour in pie shell top with second pie shell make a couple of slits in the top bake at 375 for 35 -40 min til top crust is brownWww@FoodAQ@Com
POT is illegal for a reason!. I hope one day you relize that you can achieve any thing if you use your mind and not Wast it away!Www@FoodAQ@Com