54 lines
2.9 KiB
Markdown
54 lines
2.9 KiB
Markdown
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title = "Chicken Pot Pie"
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author = ["KemoNine"]
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publishDate = 2022-12-04
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tags = ["Oven", "Baked", "Chicken"]
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draft = false
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layout="recipe"
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image="jessica-kantak-bailey-eBjjnr5pwE0-unsplash.jpg"
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imagecaption="An individual sized pot pie in a small white dish sitting on a table next to the handle of a fork or spoon. The image was obtained from Unsplash at https://unsplash.com/photos/eBjjnr5pwE0"
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date="2022-12-04"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Dinner"
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cuisine="Comfort"
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ingredients=[
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"1 homemade pie crust, (2 disks)",
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"4 cups cooked chicken, shredded",
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"6 Tbsp unsalted butter",
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"1 medium yellow onion, (1 cup chopped)",
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"2 medium carrots, (1 cup) thinly sliced",
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"8 oz white or brown mushrooms, (stems discarded), sliced",
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"3 garlic cloves, minced",
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"1/3 cup all-purpose flour",
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"2 cups chicken stock",
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"1/2 cup heavy cream",
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"2 tsp fine sea salt, or to taste, plus kosher salt to garnish",
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"1/4 tsp black pepper, plus more to garnish",
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"1 cup frozen peas, do not thaw",
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"1/4 cup parsley, finely chopped, plus more to garnish",
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"1 egg, beaten for egg wash"
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]
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directions=[
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"In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.",
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"Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.",
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"Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.",
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"Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.",
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"Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.",
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"Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing."
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]
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[[inspiration]]
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title="Natasha's Kitchen"
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url="https://natashaskitchen.com/chicken-pot-pie-recipe/"
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+++
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## Notes {#notes}
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- Used 1tsp onion powder initially (sub)
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- Used 1tbsp garlic powder initially (sub)
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- Used 'silk' brand non dairy heavy cream initially (sub)
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- Seemed bland
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- Needs
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- A lot of fresh ground pepper/white pepper in main filling
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- More or fresh garlic
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