bytesoreo.blogg.se - Chicken pot pie recipe

#CHICKEN POT PIE RECIPE SKIN#

Discard the vegetables, or, you may eat them, if desired.ĩ. They will be used in the Chicken Pot Pie Recipe. Remove chicken pieces from strainer and set aside to cool. KELLY SAYS: If you have less than 4 cups stock, add enough canned chicken stock to get the proper measurement.Ĩ. Place stock in the refrigerator overnight.

Put the stock pot on stove top and simmer, briskly, for about two hours.Īfter two hours, strain stock through a fine mesh strainer to use in the Chicken Pot Pie Recipe. Scrape up browned bits that have adhered to the baking sheet.ħ. KELLY CA SAYS: If you are using a nonstick pan, skip this step just scrape the browned bits from the pan into the stock pot. Put the baking sheet on stove top and turn burners on high. When the stock is cold, we will skim all the fat from the top anyway, leaving a virtually fat-free chicken stock.Ħ. KELLY CA SAYS: YES, you are adding a lot of fat to the stock when you pour in the pan drippings, BUT, there is a lot of flavor there too. Pour the drippings from baking sheet into the stock pot. Add the onion, carrot and celery to the stock pot.ĥ. Add tap water until it is about 3-inches above chicken piecesĤ. Remove chicken pieces from baking sheet and place in a large stock pot.ģ.

#CHICKEN POT PIE RECIPE SKIN#

Bake the chicken for about 30 minutes, or until skin is nicely browned. KELLY CA SAYS: I like to use dark meat but you may use white meat, if you prefer.Ģ. Sprinkle chicken pieces with salt and pepper. Place chicken pies on the prepared baking sheet. Spray baking sheet with nonstick cooking spray. If you do, skip this step and go to Step II.Ģ 1/2 - 3 pounds of chicken pieces or one whole chicken, cut into quartersġ. Instead of homemade, you can use canned stock, and the meat of a purchased rotisserie chicken or other cooked chicken, but the results will not be quite as delish. This makes a more flavorful stock than one made with raw chicken. I like to brown the chicken in the oven, before I make the stock. KELLY SAYS: The first step in making homemade chicken pot pie is making a nice rich chicken stock. Makes approximately 4 cups chicken stock and 2 cups chopped and deboned chicken meat STEP I: MAKE THE RICH CHICKEN STOCK AND SEPARATE THE CHICKEN MEAT I solved the problem with most soggy chicken pot pies - I have you to prebake the bottom crust before filling it with my rich and flavorful chicken and veggie packed filling so the bottom crust won't get soggy, and then have you bake it again with a top crust until golden brown!

Once the pie crust is browned completely and the inner mixture is bubbling and hot, serve and enjoy with a side dish of apple sauce.KELLY SAYS: I bake my chicken before using to make a rich stock from because I find I get the most flavor that way! I use a milk and cornstarch thickened filling, rather than a fat-laden butter and flour one, found in most recipes.

If the crust is browning too much, cover the top with tin foil so it does not burn. (The baking sheet will prevent any spills from falling to the bottom of your oven.) Check the pie after 15 minutes.

Place the pie on top of a baking sheet and put it in the oven at 350☏.

You can also use pre-made pie crust or your own pie crust for this step. You may need to cut or shape the dough slightly to cover the entire pie. This will help prevent the mixture from bubbling over the sides.

Open Pillsbury dough and place it over the top of the pie, pinching the edges to ensure the mixture is sealed inside.

Carefully pour mixture into an ungreased pie pan.

Reduce heat to medium low and continue to cook until the mixture is creamy and thickened up a bit, 4 to 5 minutes.

Pour chicken (or vegetable) broth in slowly while stirring the vegetable-chicken mixture.

Cook until the flour is no longer visible and is completely absorbed into the veggie chicken mixture.

Taste the mixture and add more salt or other seasonings as required.

Add chicken and cook until entire mixture is warmed through.

Once the water has cooked off, add corn and stir to mix.

Add 1/2 cup of water to further soften the green beans.

Add garlic and green beans and cook until the garlic is fragrant.

Sautee until the onion is translucent and soft.

Using a large sauté pan on medium heat, add carrots, celery, and onion to the pan along with butter.

This delicious chicken pot pie has a wonderfully flaky crust.