Let the chicken pot pie cool for 15-20 minutes before dishing it out.If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken.It also tastes so much better and is ideal for a pot pie. It is much easier than a crust on the bottom and on the top. This recipe calls for a single double thick top crust and no bottom crust. .The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled.If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness.Too little water will make the dough fall apart and crack while you are working with it. Too much water will make the dough sticky resulting in a tough chewy crust. Add just enough water to form a dough ball that doesn’t crumble when pulled apart.Shred the butter using the large end of a box grater.You can always use a fine dry pastry brush to remove excess flour. Work on a well yet evenly floured surface so your crust does not stick.It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage. Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate.Finally let the pot pie cool for about 20 minutes before serving. Bake in the oven for about 40 minutes or until golden brown and bubbly. Then brush the egg wash gently over the crust. Using a fork gently beat together the egg and water. Lay it over the chicken mixture folding it and tucking it in along the edge. Then fold the piecrust or roll it around your rolling pin to move it to the dish. Roll it out on a well floured surface making it large enough for a one inch overhang. Pour the chicken mixture into a casserole dish or deep dish pie pan.Īfter the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Add the chicken to the pot and season with salt and pepper to taste. Then stir in the chicken broth, thyme, and garlic powder. Now sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Then add the potatoes cooking for just a couple of minutes. Cook until the onions and celery are soft. Then melt the butter in a large skillet or heavy pot. Refrigerate for at least 2 hours up to overnight. Now add the water mixture a tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Next stir the water and cider vinegar together. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Start by whisking together the flour and salt in a large bowl. This chicken pot pie takes a little advance preparation but the total hands on time is minimal. But if we are expecting company I love to serve this chicken pot pie with Homemade Applesauce and a simple garden salad. This no canned soup recipe is a family favorite and one we enjoy often. This classic Chicken Pot Pie brings onions, carrots, celery, potatoes, and rotisserie chicken together in a lightly seasoned creamy chicken gravy all topped with a flaky homemade pie crust.
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