Chicken Pot Pie
My favorite comfort food.
Prep: 30 minutes Cook: 45-50 minutes SUPPLIES - Mixing bowl - Measuring cups and spoons - Whisk -Loaf pan or ramekins (4-6) - Saucepan - Sheet pan
IN THE KITCHEN - Pie Crust (see homemade pie crust or store bought) 2 - Chicken stock (see homemade stock or store bought) 4 cups - Yellow potato; bite size cubes 2 1/2 cups - Carrot; sliced 1 cup - Butter 2 teaspoons - Shallots or onions 1/2 cup - Flour 1/2 cup - Chicken (pre-cooked); shredded or diced 2 cups - Frozen peas 1 cup - Salt 3/4 teaspoon - Thyme 1/4 teaspoon - Pepper dash - Milk splash LETS COOK 1. Preheat oven to 400. 2. Bring 3 1/2 cups of stock to a boil over medium heat in a large saucepan. 3. Add carrots and potatoes and cook for 4 minutes. Drain over a bowl keeping the cooking liquid (we’ll use it shortly). 4. In a large frying pan, melt butter over medium heat. Add shallots and cook for 2 minutes. While those are cooking, whisk together flour and remaining stock (1/2 cup). 5. Pour flour thickener in with shallots, whisking to combine. 6. Add reserved stock, potatoes, carrots, chicken, peas, salt, thyme and pepper. Reduce heat to medium/low and cook for 20 minutes. 7. Prepare your pie crusts by rolling one on a lightly floured surface 2 inches larger than 9” dish. (Fold into fourths to help place into dish). Press down on sides and rim to set in dish. 8. Fill with chicken pot pie mix 9. Roll out the remaining pie crust to top your chicken mixture pressing edge of dish. 10. Cut 4-6 slits in the crust. 11. Brush with milk. 12. Bake at 400 degrees for 45-50 minutes until golden brown. *if you start to see the rim crust getting toasty, wrap with tin foil. Tag me in your photos or story - I love to hear what you think! @diginwithekelsey | firstname.lastname@example.org