Hello, I’m Joana. Today, we’re going to make from scratch chicken pot pie recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
From Scratch Chicken Pot Pie Recipe
From Scratch Chicken Pot Pie is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. From Scratch Chicken Pot Pie is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook from scratch chicken pot pie using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make From Scratch Chicken Pot Pie:
- Get 1 large roaster chicken
- Prepare 1 bunch giblets
- Take 3 tbsp olive oil, extra vir
- Get 1 cup all-purpose flour, for gravy
- Prepare 1 tsp onion powder
- Prepare 1 tsp granulated garlic
- Make ready 1 tsp bay leaf, ground
- Get 2 tsp salt, for gravy
- Prepare 1 tsp black pepper, ground
- Prepare 2 cup water, for gravy
- Take 1 stick butter, for gravy
- Prepare 1/2 cup cream
- Get 1 cup green peas
- Make ready 2 large carrots, diced
- Prepare 3 medium potatoes, diced
- Make ready 1/4 cup fat
- Make ready 1 stick butter, for crust
- Make ready 2 cup all-purpose flour, for crust
- Get 1/2 tsp salt, for crust
- Get 1/4 cup ice cold water, for crust
Instructions to make From Scratch Chicken Pot Pie:
- bake the chicken at 350°F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165°F.
- While the chicken cooks, toss the giblets in 1 cup of flour, thoroughly coating them, waiting a minute or two, and then coating some more.
- On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets.
- Fry the giblets crispy on the outside, allowing them to erode as they stick to the bottom of the pan, and then break them up a bit to crisp them some more.
- Add the rest of the flour, and then slowly add one cup of water, while stirring, to deglaze and mix. It should paste quickly, so add, slowly the second cup of water, while stirring.
- Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes.
- Add the drippings from the chicken, and stir until incorporated.
- Fish out the bits, and feed them to the .
- Add the stick of butter, and, when melted in, stir in the cream, too.
- Add the veggies, and cook soft.
- Tear apart the chicken, and add as much chicken as the gravy can hold. It should be about 3/4 of the chicken. Stir, salt to taste, and turn off the heat once it’s incorporated.
- Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix.
- Once the dough is mixed, break into two lumps, and roll out one. Once rolled, roll the dough carefully back up with the rolling pin to ease the transition to the pan.
- Unfurl the dough in a 9x17in casserole, and press out a bottom layer. I know, blasphemy, right? It doesn’t need to be perfect.
- Cook the bottom crust for about 10 minutes at 350°F.
- Now add the filling to the bottom crust.
- Roll out a top crust, and then roll up that crust, and then roll it out on top of the filling. It’s a pot pie; again, it doesn’t need to be perfect.
- 35 minutes at 350F, with another few minutes added at the end, at broil, to brown.
- Let set for a few minutes at least, and then serve.
So that is going to wrap this up with this special dish from scratch chicken pot pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
