In a small bowl, lightly beat the egg with 1 tablespoon water. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie. Alternatively, simply tuck the overhang dough into the side of the pan. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Lay the dough over the filling and trim to 1/2 inch from the edge. Pour the filling into the ramekins or pan.
#Chicken pot pie recipe plus
If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. With a variety of veggies and shredded rotisserie. To assemble: Preheat the oven to 350 degrees F. Heres Gail Simmons recipe for a chicken pot pie that uses up all your leftovers and reduces food waste. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Add the sherry and scrape up any bits stuck to the pan. Cook for about 5 minutes, stirring constantly. Add the garlic and when fragrant, stir in the flour. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).įor the filling: Heat the butter in a Dutch oven over medium-high heat.
#Chicken pot pie recipe skin
Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from the food processor and form the dough into a disk wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.įor the roast chicken: Meanwhile, preheat the oven to 325 degrees F. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Pulse a few times until the mixture resembles fine gravel.
#Chicken pot pie recipe full
That way you get full coverage but you still have the convenience of using store-bought ingredients.8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubesģ pounds bone-in, skin-on chicken thighs, rinsed and patted dryģ medium carrots, peeled and cut crosswise into 1/4-inch piecesġ small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch piecesġ parsnip, peeled and cut crosswise into 1/4-inch piecesĤ cups chicken stock, plus additional as needed for thinning the sauceģ tablespoons finely chopped fresh Italian parsley leavesįor the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Or you could top it with some frozen and thawed puff pastry or phyllo dough. Also we love frozen peas because they're available year round but if you have fresh ones on hand that's even better!Īnd for those crazy enough to only want half, 1/2-sized biscuit tubes now exist! Or maybe that's reason to squeeze extra biscuits on top? Either way we love a good shortcut to one of the most comforting dishes of all time, which just makes it that more comforting. This will add a layer of flavor complexity that really shows up in the final dish. The key to this casserole is taking your time to sweat the veggies, and ensure you get a bit of color on them. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with biscuits for that tantalizing golden brown finish. If chicken pot pie excites you, but pie crust intimidates you, you’ve arrived at the perfect recipe.
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