How To Make Chicken Pot Pie
- December 4, 2009
- 2,113 Views
Writer
Howcast Studios
Music
Edison Music Corp
Voice Over Artist
Samia Mounts
You need a little more than a chicken and a pot to make this pie, but this homey, comforting dish is worth it.
You Will Need
- 1 ½ lbs. boneless, skinless chicken breast
- 1 stick unsalted butter
- ½ c. flour
- 4 c. chicken broth
- Salt and pepper to taste
- 3 carrots, diced
- 1/2 c. sliced mushrooms
- 1/2 c. pearl onions
- 1/2 c. peas
- 2 sprigs rosemary
- 1 sheet frozen puff pastry
- Egg wash
- 13" x 9" glass baking dish, buttered
- Whisk
Step 1: Poach chicken
Poach the chicken breast by putting it in a shallow pan filled water and bringing it to a simmer over medium-high heat. Reduce the heat to medium-low and cook the chicken for 15 minutes. Drain the water. When the chicken cools, shred the meat and set aside.
Step 2: Make the cream sauce
Melt the butter in a large pot, and then whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking with your other hand the whole time. Simmer on low heat for 10 minutes, stirring frequently.
The cream sauce is ready when it looks like cream of chicken soup.
Step 3: Add the chicken and veggies
Add the chicken, salt and pepper, carrots, mushrooms, pearl onions, peas, and rosemary.
If you’re using fresh onions and peas, warm them in the microwave together with two tablespoons of water in microwave-safe dish. If you’re using frozen, run them under cool water for two minutes.
Step 4: Prepare the pie
Preheat the oven to 350 degrees Fahrenheit. Fill the baking dish three-quarters full with the chicken cream sauce mixture. Cover the top of the dish with the pastry, pressing the dough around the rim to seal. Trim the excess dough.
Step 5: Bake
Brush the egg wash over the pastry top. Bake for 30 minutes, or until the pastry is puffy and golden.
Did you know? In 2006, Americans consumed approximately 88 pounds of chicken per capita – twice as much as they did in 1977.
Something wrong? Report this How-To
Video is in What's For Dinner? (7 videos)
How To Make Ratatouille
- 4,775 views
- LinneaRose
How to Make Shrimp and Grits
- 438 views
- wogelife
How To Make Boeuf Bourguignon
- 1,901 views
- lazydiamond
Comments (2)
When making a roux you should never add the flour in one step such as shown here. If you do that you will get clumps with flour inside. You should add the flour slowly with constant mixing.
over 2 years ago by David_Banes
I love Chicken Pot Pie
over 2 years ago by agoen
Sign in or create an account to post a comment. Or, sign in using your Facebook to comment
and share your activity with your friends