CHICKEN POT PIE ROUX RECIPES
CHICKEN POT PIE - JAMIE GELLER
1. Place the flour and margarine in a pan together and whisk till it dissolves to create a roux. 2. Add chicken broth and allow it to bubble for 5 minutes
Provided by Breezy Schwartz
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 8 Servings
Number Of Ingredients 7
Steps:
- 1. Place the flour and margarine in a pan together and whisk till it dissolves to create a roux. 2. Add chicken broth and allow it to bubble for 5 minutes uncovered (you are intentionally trying to cook out some of the water, so that a more condensed flavor remains). 3. Add the vegetables and meat and stir. Pour the mixture into a deep dish pie crust and cover it with the other crust. 4. Cut slits in the top to release steam and place it in the oven for 1 hour at 350°. Allow it to stand for 20 min before serving.
CHICKEN POT PIE RECIPE - FOOD.COM
This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
- Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
- While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
- Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
- Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
- Add the veggies and the chicken to the pan and stir.
- Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
- Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
- Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 433.5, FatContent 24.1, SaturatedFatContent 7.9, CholesterolContent 48, SodiumContent 414.6, CarbohydrateContent 35.1, FiberContent 4.4, SugarContent 1.5, ProteinContent 19.9
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