CHICKEN POT PIE – Easy & delicious RECIPE

View my step-by-step video

Chicken Pot Pie is comfort food as it’s best. This is one of my younger son’s favorites and he had been asking for this for weeks. The combination of Chicken chunks with veggies like carrots and celery, flavored with cumin & paprika and studded with sun dried tomatoes in a creamy mushroom gravy against the pie dough crust makes you feel all warm as fuzzy – if you don’t believe me, take a look at the beginning of the video!

CHICKEN POT PIE – Easy & delicious RECIPE

Ingredients

  • Stick of cold butter – ½ cup grated
  • All purpose flour – 10 oz, 283 gms
  • Salt
  • 120 ml cold water
  • ½ cup diced onions
  • 1 Chicken breast – approx. 1 cup
  • 1 tsp each Cumin powder & Smoked Paprika
  • Salt
  • 1 cup sliced mushrooms
  • ½ cup each diced celery and carrots
  • 2 tbsps sundried tomatoes
  • ½ cup water
  • 4 tbsps butter
  • 4 tbsps flour
  • 2 cups chicken stock
  • ¼ cup cream

Instructions

  1. Grate the stick of cold butter
  2. Sift the flour
  3. Add some salt and the all of the grated butter to the flour and work this into the dough to create a crumbly straggly mixture
  4. When you’ve got all that butter incorporated into the flour add 120 ml of cold water – all at the same time
  5. Cover this and leave it aside to rest for about 30 mins
  6. Add some oil to my hot saute pan and saute are a ½ cup of diced onions
  7. Add the Chicken
  8. Add 1 tsp of Cumin powder followed by 1 tsp of Smoked Paprika
  9. Add some salt to taste
  10. Add the sliced mushrooms
  11. Add 1/2 cup of celery, followed by ½ cup diced carrots
  12. Also add 2 tsps of chopped Sunndried tomatoes
  13. Add ½ cup of water and cover it to allow the veggies to steam for a few minutes.
  14. Take everything out and leave aside to cool on a plate
  15. In the same pot, I love one pot dishes, heat up the saute pan and add 4 tbsps of butter
  16. Add 4 tbsps of flour a little at a time to make a roux
  17. I’ve also heated up 2 cups of Chicken stock and just add this in a little at a time
  18. Just keep whisking after each addition
  19. Add salt to taste.
  20. Add a ¼ cup of cream and incorporate
  21. Roll out the rested dough and cut in a circle large enough to overhang the ramekin
  22. This is optional but I like to cut flowers out of the extra dough to decorate
  23. Fill up your ramekins and brush the lip with butter so it will prevent the dough from sticking
  24. Very carefully, Iay the pie dough circle over the ramekin, like dough always does, it contracts a little bit because of the gluten
  25. Stretch it with youry fingers and using the thumb and index finger of both hands, roughly crimp it all the way around till the dough is nice and secure
  26. Brush the top with some beaten egg, this will give the dough a beautiful golden hue
  27. Pinch the petals of my flower to give it some life and add it to the middle ..with a knife make perforations all around to allow the steam to escape while baking
  28. Bake in a preheated 350 degree oven for 20 – 30 mins till the tops are golden brown
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