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Chicken Pot Pie cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Pot Pie dishes that you simply make.
Alright, don’t linger, let’s task this chicken pot pie menu with 16 elements which are surely easy to have, and we have to process them at the very least through 7 methods. You should commit a while on this, so the resulting food could be perfect.
Composition of Chicken Pot Pie:
- Need 1 Sheet of Puff Pastry
- Need 2 large Diced Carrots
- Provide 1 large - Diced Onion
- Give 2 - stock Diced Celery
- Take 1 1/2 - Boneless Chicken Thighs Cut into 1inch Pieces
- Give 3 cup of Chicken Stock
- You need 1 cup for Frozen Peas
- Take 1 cup for Chopped Broccoli
- Take 1/3 cup - Unsalted Butter
- Prepare 1 cup of All Purpose Flour
- Require 1 cup Heavy Cream
- Provide 1 for Salt & Pepper to Taste
- Get 2 tbsp Olive Oil
- Prepare 1 tbsp Fresh Thyme
- Prepare 1 tbsp for Fresh Parsley
- Give 1 Egg Beaten
Chicken Pot Pie making:
- In a large pot over medium high heat, add the olive oil and get it so it's nice and hot. Add the chicken pieces and season with salt and pepper. Cook for about 5-6 minutes. Add the chopped onions, carrots, celery, and broccoli and cook them for about 5-7 minutes or until the veggies start to cook down and develop some color around the edges.
- Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey.
- Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste. Let it cook for about 10 more minutes, meanwhile preheat your oven to 400°F.
- Grease 4 large oven proof bowls and set aside. Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl making sure it's about 1 inch bigger so it will stick to the sides.
- Evenly distribute the filling between the bowls and using a pastry brush, brush the sides of the bowls with the egg wash and cover them with the puff pastry making sure to seal the the sides against the bowl.
- Brush the tops with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20-25 minutes or until the tops are golden brown.
- Set aside and let cool before serving.
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