Chicken Pot Pie - LeAnn Pergola Knight

Chicken Pot Pie - LeAnn Pergola Knight

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pot pie is a type of pie with a top pie crust, and a bottom pie crust, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust.

Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.

The settlers who came to the United States took their pot pie recipes with them when they moved westward. By the present century, beef pot pies and chicken pot pies had become a widely popular American dish and are now mass-produced and sold in the frozen food aisles of most supermarkets in the United States.

In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken.

EQUIPIMENT: 3QT saucepan, 9-inch gourmet skillet, 2Qt saucepan, 1¾Qt ceramic baking dish casserole

CHICKEN STOCK: Yields about 3 cups

  • 1 small Publix Rotisserie Chicken, about 2 lbs.
  • 4 cup purified water
  • ½ medium onion, rough chopped
  • 4 cloves garlic, crushed
  • 1 carrot, rough chopped
  • 1 stalk celery, rough chopped
  • 1 sprig fresh thyme
  • 4 sprigs fresh parsley with stem
  • 6 leaves fresh sage
  • 2 sprigs fresh rosemary
  • 1 tablespoons poultry season
  • Salt and pepper to taste

DIRECTIONS FOR CHICKEN STOCK:

Remove the meat from a rotisserie chicken, chop and set aside.

Place the bones in the 3Qt saucepan, add water and bring to a simmer over medium heat 225ᵒF.

Add the onion, garlic, carrot, celery, fresh herbs, and poultry seasoning. Simmer for about 2 hours.

Strain the broth and discard the chicken bones, rough cut vegetables and herbs. Set aside

INGREIDENTS FOR CHICKEN POT PIE FILLING:

  • ½ medium onion, diced and saluted
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 3½ cups homemade chicken stock
  • ¾ cup Chardonnay wine
  • ½ cup heavy cream
  • ½ tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Bada Complete Seasoning
  • 1` tablespoon poultry seasoning
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • ½ cup frozen cauliflower
  • ½ cup frozen corn
  • 2 pre-made pie crusts
  • 1 whole egg beaten

DIRECTIONS:

In the 9-inch gourmet skillet, sauté ½ onion in butter and olive oil until cooked, set aside.

To prepare the Roux, in the 3Qt saucepan melt the butter over medium-low heat 225ᵒF, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion.

When the Roux begins to smell like cookies, add the chicken stock and chardonnay wine and heavy cream. Whisk until thick and bubbly.

Season with lemon pepper, garlic powder, Bada Complete seasoning, and poultry seasoning.

Add the sautéed onions, frozen vegetables, chopped chicken, stir to combine and simmer about 10 minutes. Set aside to cool.

Preheat the oven to 375ᵒF.

Line the baking dish with one pie crust dough and poke holes in the bottom with a fork. Bake for 15 minutes.

Pour Chicken Pot Pie mixture into the partially baked pie crust.

Top with the other pie crust dough, pinch the sides, brush with egg wash, and cut slits in the dough to release steam. Place baking dish on a baking pan and bake for about 35 minutes.

Let stand for 10 minutes before serving.

Good luck! Buon Appetite! LeAnn