CHICKEN POT PIE FOUNDING FARMERS' CHICKEN POT PIE
Don't be afraid to improvise and experiment with a variety of fresh herbs and vegetables. If you're a vegetarian, substitute vegetable stock for the chicken stock, then add tofu and your favorite vegetables.This pot pie is loaded with chunks of chicken breast, fresh vegetables, and creamy gravy, then topped with a flaky pastry crust. A velouté sauce is one of the sauces of French cuisine, that were designated the four "mother sauces" by Antonin Carême in the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and Hollandaise the mother of all sauces as well.
Provided by Timothy H.
Categories Pot Pie
Time 1h40m
Yield 4 pies
Number Of Ingredients 28
Steps:
- Make the velouté:.
- Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.
- Make the filling and pie:.
- Preheat the oven to 350 degrees.
- Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.
- Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.
Nutrition Facts : Calories 1276.5, Fat 73.4, SaturatedFat 28.4, Cholesterol 319.4, Sodium 750.7, Carbohydrate 69.3, Fiber 9, Sugar 24.6, Protein 76.9
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
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