CHICKEN POT PIE

HOW TO MAKE CHICKEN POT PIE

Chicken pot pie is packed with flavorful ingredients that are sure to sate even the heartiest of appetites. This one-dish marvel is certain to become a fan favorite in any household. This is my mother’s favorite version of chicken pot pie. Because she loves it so much, she asked for it specifically as a present for Mother’s Day this year.

This chicken pot pie dish is simple to make and may be prepared in advance. After making the filling, store it in the refrigerator for no more than two days. Then add to pastry-lined pans and cook as indicated, providing additional time for the filling to heat. It is possible to freeze the prepared pie before cooking it to have a dinner that can be frozen. After defrosting in the refrigerator, proceed with the baking. If it seems as if the crust is going to overcook before the filling is cooked all the way through, cover it with foil.

INGREDIENTS YOU’LL NEED:

1 small potato; diced into ½” pieces.

⅓ Cup.Of butter.

½ a large chopped onion.

2 garlic cloves – minced.

½ Tsp.Of poultry seasoning.

¼ Tsp.Of thyme leaves.

1 large carrot; chopped.

1 Cup.Of diced celery.

½ Cup.Of corn (thawed if frozen).

⅓ Cup.Of flour.

1 ¼ Cup.Of chicken broth.

⅔ Cup.Of light cream.

2 ½ Cups.Of cooked chicken; chopped.

½ Cup.Of green peas (thawed if frozen).

1 Tbsp.Of fresh parsley.

A double pie crust.

One egg yolk.

INSTRUCTIONS:

Step 1:

First; you need to bring the oven temperature up to 400 degrees Fahrenheit.

Step 2:

Place chopped potatoes and enough water to cover them in a small saucepan. Cover and simmer at a low boil for approximately 10 minutes, or until the potatoes are cooked. Good drainage.

Step 3:

Separately, melt butter over low to medium heat in a separate pot. Combine the thyme, onion, garlic, and poultry spice. To soften, cook for around four minutes.

Step 4:

Cook for another 5-6 minutes, or until the carrots and celery are soft. Mix in the corn. Cook the veggies in the flour for a minute.

Step 5:

Whisk constantly as you add the chicken broth and cream to avoid clots. The first impression is that the combination is quite thick. Add the liquid gradually while whisking to get a consistent consistency. Hold at a low boil for a minute.

Step 6:

Toss in the chicken, potatoes, and peas that have been rinsed. Add another minute to the cooking time. Add chopped parsley and mix. Add salt and pepper to taste.

Step 7:

Prepare a deep-dish pie plate by rolling out the dough and placing it in the dish. Fill the crust with the filling. In order to cover the filling, roll out the second pastry crust and set it on top.

Step 8:

Brush the pie crust with an egg wash made by beating an egg yolk with 1 tablespoon of water. Make a few vents at the top with a little knife to release the pressure.

Step 9:

Bake for 35 to 40 minutes. If you want to prevent the crust from becoming too brown, use foil to cover the edges during the final 15 minutes of baking. If you want a thicker pie, wait 10 to 15 minutes after baking.