If you don’t do this your pie could explode! STEP 4: BAKE!īake your chicken pot pies at 425 F for 35-40 minutes. ![]() Make a few slits in the top of the pie using a sharp knife to allow the steam to escape. Brush that all over the top crust of each pie using a pastry brush. Make an egg wash by beating one egg in a bowl. There will probably be some excess pie crust that hangs off the edges of the pie plate. Once the pies are filled, top them with the remaining pie crusts. Pour half of the filling in each, spreading it out so that it is even across the pie. Line the pans with your unbaked pastry crust. Prepare two 9-inch pie pans by spraying them with cooking spray. Add in the chicken and the veggies and stir to combine. A good way to test if the sauce is thick enough is to see if it coats the back of a spoon. This could take as little as a few minutes or as long as 20 minutes, depending on your stove and lots of other factors that I won’t get into now. Once you have added all of the liquid in, let that cook until thickened. Slowly pour in the broth and the milk, whisking constantly, so that the sauce isn’t clumpy. This will create a thick paste that will become the base of your chicken pot pie filling. Once you have sauteed the onions until they are soft, add the flour and seasonings into the melted butter and onion mixture. To make this filling, you’ll start by sauteeing the onions in butter, and making a roux. Drain the water out of the pot and set the veggies aside. It could take anywhere from 5-10 minutes for the veggies to become soft. You don’t need to fill up your pot all the way, just fill it until they are covered.īring the water to a boil and let simmer for a few minutes. Place your sliced potatoes and carrots in a large pot and cover them with water. HOW TO MAKE HOMEMADE CHICKEN POT PIE STEP 1: BOIL POTATOES AND CARROTS ![]() Refrigerated pie crust (or you can make your own crust, but using a store-bought pie crust makes this recipe easy!).Cooked chicken (you can cook your own chicken or cut up some rotisserie chicken.I also like to keep the seasonings simple with just dried thyme and salt and pepper. I like to fill my pot pie with veggies so there is some color and a little difference in texture. If you don’t need two pies for your family, you can give one to a neighbor (Imagine if someone showed up on YOUR doorstep and gifted you a chicken pot pie!) or half the recipe to only make one pie. This recipe makes two pot pies, so if you have a huge family it will feed all of you, or you’ll have some for tomorrow’s dinner. EASY CHICKEN POT PIEĬhicken pot pie might seem a little intimidating to make all on your own at first, but I promise you, it is easy! I’ll walk you through all the steps of making this, and you’ll be so impressed with yourself once you have a glorious, freshly baked pie in front of you. Everyone who has tried it says it’s their favorite! This Easy Chicken Pot Pie recipe makes TWO pies– perfect to feed your hungry tribe or give the second away! But if you only want one pie, you can half the recipe using the measurements I’ve provided below. One of my husband’s favorite foods is chicken pot pie, so we have tried quite a few pot pies over the years, and I’m pretty confident that this one is the BEST recipe! It’s indulgent and comforting, but filled with yummy vegetables and whole-food ingredients. Jump to Recipe Print Recipe Jump to Recipe
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