FAMILY SIZED CHICKEN POT PIE RECIPE - FOOD.COM
Make and share this Family Sized Chicken Pot Pie recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
- Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
- Preheat the oven to 350°F.
- Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.
Nutrition Facts : Calories 451.4, FatContent 24.5, SaturatedFatContent 6.7, CholesterolContent 48.8, SodiumContent 515, CarbohydrateContent 36, FiberContent 3.6, SugarContent 6.3, ProteinContent 21.8
FAMILY-SIZE CHICKEN POT PIE RECIPE | GOOD FOOD
Pot pies are baked in pie dishes with pastry lids sealing in all the goodness. Use left-over roast, poached or steamed chicken, and serve at the table so you can break through the crisp pastry and spoon out the steamy, creamy chicken fricassee inside.
Provided by Jill Dupleix
Categories Lunch
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 12
Steps:
1. Heat the oven to 200C. Lightly butter a 24cm-diameter deep pie dish. Cut the cooked chicken into bite-sized pieces.
2. Heat 1 tbsp butter and 1 tbsp oil in a big heavy frypan and cook the leeks and mushrooms, without browning, until soft.
3. To make the sauce, heat 2 tablespoons of butter in a pan. When foaming, add the flour and stir with a wooden spoon over a low heat for 2 minutes. Slowly add the chicken stock, stirring constantly, then the cream, paprika, sea salt and pepper, and simmer for 5 to 10 minutes.
4. Fold in the chicken, leeks, mushrooms and parsley, season well, and pile the mixture into the pie dish.
5. When cool, drape the pastry over the top, allowing for 2cm overhang, pinching it to join where necessary. Stab the top two or three times with a knife, brush with beaten egg, and bake for 30 minutes or until golden and bubbling.
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