20
Jun
In a small saucepan melt butter over medium heat. Add vegetables back to the pot and mix before tipping back into the oven dish.
Bring to a boil and add the Yukon Gold and sweet potatoes celery root parsnip and onion.
Chicken and vegetable pot pie recipe. Ingredients 1 pound boneless skinless chicken breasts 1 tablespoon olive oil 2 onions chopped 4 carrots diced 3 tablespoons all-purpose flour ½ cup dry white wine 2 cups 1 percent milk 1 10-ounce package frozen peas 1 tablespoon fresh thyme Kosher salt and pepper 1 9-inch store-bought piecrust. Saute chicken in the remaining butter adding in the stock and other liquids. Stir until chicken is cooked.
Add the basil cremé fraiche and flour. Add vegetables back to the pot and mix before tipping back into the oven dish. Roll out scone dough to shape of your oven dish and place on top of the chicken mix.
Poke holes in the top of the dough. Ingredients 2 medium carrots sliced 1 medium potato peeled and cubed 1 small onion chopped 1 celery rib chopped 1 can 10-34 ounces condensed cream of chicken soup undiluted 1 cup cubed cooked chicken 12 cup frozen peas thawed Pastry for single-crust pie 9 inches. In a large skillet saute vegetables in oil for 5 minutes or until crisp-tender.
Cook 1 minute longer. Cook until no longer pink. Bring to a boil.
Add the potatoes peas and parsley. Simmer uncovered for 10 minutes or until heated through. In a small saucepan melt butter over medium heat.
Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink. In a large pot melt 12 of the stick of butter over low heat. Add the celery and onions potatoes and carrots and cook on low heat stirring often for about 15 minutes.
Add some fried pancetta or bacon to the filling. Swap the chicken for leftover cooked turkey cook the veggies without the meat then stir the cooked shredded turkey into the creamy sauce before its poured into the pie dish. Add mushrooms andor leeks.
The vegetable that I added to this recipe is really comforting. Below are some vegetables that I use for my vegetable Chicken Pot Pie. Asparagus it is loaded with nutrients like folate fiber vitamins A C E and K as well as chromium packed with antioxidants good brain booster natural diuretic and it can help fight cancer.
Add to chicken and vegetables and mix to combine. Pour mixture into a greased pie pan or 913 baking dish. Top with crust of your choice stretching or rolling dough so that it just barely.
How to Make Chicken Pot Pie with Frozen Vegetables Place butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust. Add a cup of chicken stock and poultry seasoning.
4-6 cups chicken or vegetable broth. 1 cup heavy cream. 1 tablespoon garlic minced.
2 tablespoons fresh thyme. 2 tablespoons unsalted butter to taste. 2 tablespoons olive oil.
½ cup all-purpose flour. Frozenprepared pie crust or puff pastry for topping. Bring to a boil and add the Yukon Gold and sweet potatoes celery root parsnip and onion.
Cover and reduce the heat to medium-low then simmer for 5. Bake pot pie until pastry is beginning to brown 15-20 minutes. Reduce oven temperature to 375 and bake until pastry is deep golden brown and crisp.
How to Make Chicken Pot Pie. A homemade Chicken Pot Pie is easier and takes less time than you think. We use a deep 9 pie dish for this recipe.
Sautee vegetables in 6 Tbsp of butter until soft. Add mushrooms and garlic and saute 5 min. Add cream and broth and simmer until thickened.
Stir in chicken peas and parsley and remove from heat. You can put just about anything in a pot pie. But I have found that root vegetables hold up well during baking and they add a layer of sweet comforting flavor.
To save time and effort use a rotisserie chicken from the supermarket or leftover cooked chicken. When serving to company I bake pot pies in individual casseroles for a nice presentation.