betty crocker chicken pot pie

chicken pot pie

This homemade chicken pot dish is just one of the ideal comfort food recipes! This chicken pot pie includes a buttery crust, a more creamy and rich filling. ​

Basic Ingredients for chicken pot pie

  • 31/2 cups (440g) All-purpose flour
  • 1 cup + 1 tablespoon (245g) Cold butter, cubed (unsalted)
  • 1/2 tsp Salt
  • 6 8 tbsp Cold-water
  • For the meeting:
  • 1/2 cup (115g) Steak
  • 2 Onions, sliced
  • 34 Garlic cloves, crushed
  • Two Carrots, diced
  • 1 3/4 cups (420ml) Chicken inventory
  • 1 tbsp thyme
  • Salt to taste
  • 3 tbsp Parsley, chopped
  • Egg wash

How to make chicken pot pie

  • Get the crust: In a food processor process bread, cold and salt cubed butter. Process until they’re formed. Add cold water process until the dough has been formed. Don’t over mix.
  • Split the dough into two sections (40/60), Shape into balls and then flatten into a disc. Wrap in plastic and refrigerate for half an hour.
  • Preheat oven to 400°F (200°C).
  • Get the filling: in a huge pot over moderate heat, melt the butter. Add smashed garlic and sauté for 1 second.
  • Stir in flour and cook, stirring continuously till stirring. Gradually whisk in chicken broth and cream. Add grilled chicken, frozen peas, thyme, pepper, salt, and parsley. Cook, stirring for 3-4 minutes.
  • Construction: Roll the bigger section of bread to approximately 30cm in diameter. Put into an 8 9 inch (20-23cm) pan). Fill with grilled poultry mix. Brush around the outer border of the pastry with the beaten egg.
  • Roll out the 2nd region of the pastry to about 10 11 inches (25-28cm), put in addition to the filling. Reduce and pinch the edges of the crust together. With a little and sharp knife slice several tiny slits at the upper crust for steam to escape and then brush the egg wash.
  • After thirty seconds put in a pie crust guard or aluminum foil at the top of the dish when the crust is still becoming brown too fast.
  • Allow cooling for 15 minutes before working out.

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