Chicken Pot Pie
Chicken Pot Pie

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken pot pie. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo.

Chicken Pot Pie is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken Pot Pie is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken pot pie using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken Pot Pie:
  1. Prepare 1 package filo dough; thawed (2 sheets puff pastry)
  2. Prepare 1 Rotisserie chicken (shredded)
  3. Prepare 1/2 onion
  4. Prepare 1 stalk celery
  5. Make ready 1 bay leaf
  6. Take 1 tbsp Italian seasoning
  7. Take 1/3 cup butter
  8. Get 1/3 cup flour
  9. Take 3 cups chicken stock
  10. Take 12 oz bag frozen vegetables
  11. Prepare Salt and pepper

Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite! I use a homemade pie crust for my chicken pot pie. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie.

Instructions to make Chicken Pot Pie:
  1. Pull filo dough out of freezer to thaw before starting. Shred chicken from rotisserie and set aside. Preheat over to 400.
  2. Once filo dough is thawed roll out to 12-inch square and press into 2-quart round dish. Trim excess and prick bottom with fork. Cover with aluminum foil and bake 25 minutes until golden brown (may need to uncover toward end of 25 minutes).
  3. While baking the bottom dough later, prepare the filling. In a large sauce pan heat olive oil of medium heat. Add onion, celery, bay leaf and seasoning and heat until onion is translucent. Add butter; remove bay leaf and add flour. Cook 3 minutes until flour starts to brown, then add flour. Stir mixture until it begins to boil, allow to thicken. Add chicken and frozen vegetables. Mix to combine and remove from heat.
  4. Once bottom dough is cooked, add filing. It may overflow. Now roll out your second sheet of filo dough. This will be your pie top. Place over filling and tuck around edge of round dish. Make small cuts in the top dough.
  5. Place round dish on a baking sheet and place in oven (to avoid a big overflow mess). Bake at 400 for 30 minutes.
  6. Let cool and eat!

So, I started out using refrigerated pie dough, all. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate. Chicken pot pie is just so good. Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping.

So that’s going to wrap it up with this exceptional food chicken pot pie recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!