Chicken Pot Pie Recipe

... to be having a homemade chicken pot pie. Deviled eggs are a must... dish to go with the pot pie. I've decided to make a... slaw. I found a good recipe in one of my low ...

I have embraced dark meat chicken–especially thighs–in recent years. ... a crockpot or braise. Now, chicken breast is reserved for quick... now have a great recipe for chicken pot pie using cut up thighs that ...

... fun playing cards. mamma, a chicken pot pie sounds like something I'm going ... 1-cup servings of cooked, cut-up chicken in the freezer waiting for ... that you found your cookie recipe. Thanks for posting it. I...

Here is my recipe Shepherds Pie 2.5lb/1200g peeled russet ... 3/4c beef stock (sub chicken) 15g or 1/4c parsley, ... Add potatoes to a stock pot, cover with water and bring .... Heat a large heavy bottomed pot over high. When hot, add ... in the bottom of the pot, add veggies and 1Tbsp 15g ... soften. Add wine to deglaze pot, scraping up fond on the .... Cook until bottom of the pot glazes up with fond again, ...

... recipe on the internet that used small cubes of bread, shredded chicken... its some type of deconstructed chicken pot pie?? I’ll give it a try...

... was going to put a recipe for chicken pot pie soup on here. I haven't...

Pilchard Pot Pie Windy and rainy with the leaves blowing around, fall has arrived and I wanted something warm amd cozy to curl up on the couch with. A pilchard(sardines), potato, pickle and pea pot pie.... too many P's... maybe 😆 Some may be alarmed by the addition of pickles(cornichons) but trust me, they help break up the richness of the whole dish. Of course you can omit them if it seems too far out there for you, no judgements here. Feel free to use store bought pie dough, but I just zip up a quick crust in the food processor, as you can add additional flavors, like here dill was perfect... I've also done black pepper.. which is pretty amazing! This is a warm and comforting dish that filled my soul and my belly. Get cooking y'all! Rough idea of recipe here.... not exact amounts, cooking is feel.. so sometimes I add more onion.. or less., etc. Have fun with it. -2 sticks of celery, chopped -1/2 medium yellow onion, chopped -2 large Yukon gold potatoes, peeled and cubed -2 cloves minced garlic -1 leek chopped -1/2 cup of chopped cornichons(little baby pickles -1/2 of frozen peas -1/4 cup of chopped parsley -2 Tb chopped tarragon -2 Tb chopped dill -several sprigs of thyme -3 to 4 cups of fish stock(you can sub with chicken stock, this will make it more mellow on the fishy flavor, which some like) -3/4 cup heavy cream -3/4 cup white wine(I like a sauvignon blanc) -1 can of sardines in olive oil. Bone in, boneless, doesnt matter here. Meduim heat, I start with using the oil from the tin to saute the onions, celery and leeks. Throw in your thyme sprigs to hang out with the veg. Cook until desired doneness, I like my onions really soft and celery soft but with a little body. The goal here is to soften the veg, not brown it or give it color. Add garlic and cook until fragrent, about a minute. Deglaze the pan with the white wine and simmer to reduce the wine down until there is almost nothing left. Add your fish stock and simmer for 5 minutes. Remove your thyme and add your heavy cream. I made my thickener separate, I prefer a roux for this, which is just equal parts fat and flour whisked together and cooked for a few minutes to get rid of the raw flour flavor. Of course you can use other thickeners as well, like cornstarch slurry, arrowroot or clear gel... lot of options. I use a roux as it give me another layer of flavor and richness. Whisk in your thickener until desired thickness is achieved, I beleive I had about a 1/2 cup, just remember the thickener hasn't delivered it's full potential until it has simmered fully, so add some, and wait to determine if you need to add more. Next, add your potatoes and simmer for 4 mins. Side note.. I chopped my potatoes pretty small, not just so they will fit on a spoon when eating but so they will cook fast and still have some toothiness( not overcooked). Add your fresh herbs and chopped pickles. For a pie crust, I just use a basic recipe(so many options online) flour, cold butter and ice cold water. Made in a food processor and with added dill, for the perfect dill dough. Assembly time, form your pie crust into your dish, add a couple spoonfuls of filling, sprinkle on some peas( I add these last minute to help ensure they don't over cook). Add a couple fillets of your beautiful sardines, I try to leave them as whole as possible. Top with a couple more spoonfuls of filling and throw on your crust lid. Seal and crimp your crust, poke a vent hole and make a little fish with soke left over crust.. completely optional but will make your life much more enriched 😉 Brush crust with heavy cream to help with even browning. I put it on a foil lined pan, this is my insurance policy, that if it leaks, there is something to catch it instead of the bottom of my oven. Throw this into a 375 °F oven and bake until beautifully golden brown, approx 30-45 mins. This recipe made 2 pot pies. submitted by /u/Tinned_Fish_Tyler to r/CannedSardines [link] [comments]

Very pleased with how my first pie crust from scratch came out! Crust is “Homemade Buttery Flaky Pie Crust” by Sally’s Baking Addiction & I used her “Chicken Pot Pie” recipe with some deviations submitted by /u/emsadsm to r/food [link] [comments]

First time making a pie crust from scratch! So pleased with how it turned out 🥲 My crimping could definitely use work, though! Crust is “Homemade Buttery Flaky Pie Crust” by Sally’s Baking Addiction & I used her “Chicken Pot Pie” recipe with some deviations (extra seasonings, more fillings, etc). submitted by /u/emsadsm to r/Baking [link] [comments]

submitted by /u/brenst to r/food [link] [comments]

So I had a few people over and one of the easiest meals for me to make is a pot pie. To me a pot pie is just whatever you want inside of a crust. Chicken pot pie is usually leftover veggies with a thick gravy and crust. This time around I had fresh roasted hatch chilies and some corn and chicken, onions and kale. So that’s what I put inside, and I used my savory pie crust that has some cheddar and black pepper. When I served it however I guess it really pissed off my brother in law Frank who immediately started complaining asking “what the fuck is this” and “how is this a pot pie.” I told him it’s a pot pie and explained what I said above. He tried to argue that “a chicken pot pie shouldn’t have anything other than chicken, gravy, peas, carrots, and maybe potatoes.” I said ok well sorry, I don’t really see food in black and white. No one said they had any allergies or issues with food so I didn’t think it would be an issue. He kept on scowling and pushed around the food and eventually left early. Am I the asshole? In my family we really never kept recipes as hyper specific. We cook and eat what we have. I guess I figured most families were the same and that it’s just people on the internet who make a big deal out of recipes. submitted by /u/Every_Depth_215 to r/AmItheAsshole [link] [comments]

submitted by /u/Icetraxs to r/ShitAmericansSay [link] [comments]