Homemade chicken port pie is the best comfortable food! The peeled pie crust is mixed with velvet -like sauces and vegetables. It is a perfect rich and satisfactory meal by using cold winter nights or the remaining chicken.
Delicious and comfortable handmade chicken pot pie
There aren’t many meals that shout as comfortable food as chicken pot pi. It is a delicious and nostalgic dish full of family lines. The cream -like filling is filled with chicken and vegetables and placed with a bark of bread with flaking butter. It is sacred.
There are many shortcuts that you can take to make a fast chicken pot pie. Good for easy meals and still delicious. But this is one of the dishes I want to spend some time. Trust me. Your efforts will be completely compensated. Homemade butter pie crust, perfectly cooked vegetables, chicken soup base takes chicken pies to legendary state. This is a meal for your family. The most delicious, satisfactory and delicious comfortable food. I guarantee that your family will thank you.
Material is needed to make a handmade chicken pot pie.
- Pie crust-I purchased from handmade or store
- Chicken breast-You can also use the remaining food or Roti Cerie Chicken
- carrots
- potato
- onion
- celery
- zucchini
- Frozen peas
- Chicken soup cream-I always use homemade chicken soup cream.
- General Greek yogurt– Or sour cream
How to make the best handmade chicken pot pie:
- Prepare the bread shell. Create homemade pie bread shell or use a store purchase crust. Click the floor crust on the pie plate. Put it in the refrigerator with the top bread shell and make it cold.
- Cook the chicken. Cook your favorite chicken (we cooked us in a frying pan) and cube. You can also use Roti Cerie Chicken or the remaining chicken.
- Cook vegetables. You will want to cook the arteries before putting carrots and potatoes in a frying pan. Otherwise, even after the pie is baked, it is still crispy. Cut the potatoes, slice the carrots thinly and boil for about 7-8 minutes or until it is slightly soft. Remove water Next, you are fried in a large frying pan in the medium heat until soft and the onion is soft and the onion is transparent.
- Fill the chicken pot pie. Put seasonings, chicken, carrots, potatoes, pumpkin, peas, peas, chicken soup cream and Greek yogurt in a frying pan. Stir and mix and then taste it if necessary and add additional seasonings.
- Assemble the pie. Pour the filling material into the prepared pie crust, add the top crust and flute the edge. Cut a few slit at the top so that Steam can escape. If you want, you can wipe the bark with heavy cream or egg washing, so you can get a shiny brown crust.
- baking. The preheated 400 degrees oven for 45 minutes in the oven or until the top is golden brown, filling is good and foamed. If the top is changed too quickly, cover it with foil.
- provide. Cool the pie for 10-15 minutes before serving. take pleasure in!
Tips and proposals
Meal in advance
This meal is a good meal to prepare in advance! You can make a crust in advance before cooking and cooking and store it for up to 24 hours in the refrigerator. Prelim up the chicken and choose vegetables in advance. Then just before dinner is to cook the filling and pour it into the bark!
Can you freeze the homemade chicken port pie?
Chicken pot pie is a great freezer meal! There are several ways to do this. You can make a filling and freeze it with ZiPlock bags. If you are ready to use, thaw it in the refrigerator overnight, add it to the pie crust and bake it as supervised. You can also freeze the pie that is not completely assembled. Cover firmly with plastic wraps and aluminum foil layers before it freezes. Heart in the refrigerator overnight before baking. When using this method, the texture of the perception can be affected, but it is still delicious!
How long does homemade chicken port pages last in the refrigerator?
Store the remaining chicken port pies for up to 4 days in a sealed container. To get the best results, re -heat in the oven.
strain
You can use this recipe to make individual chicken pot pies! When you do this, put the filling material into the Ramekins and add only the top crust. If you want, you can also bend the entire chicken pot pie without a floor pastry. If you are often a person who ends with a dull floor bread shell, this is a great option.
Other chicken pot pie charging ideas:
- Use the remaining turkey instead of chicken
- Fresh herbs: Parsley, White flavor, Rosemary or Sejiji works well with chicken port pies.
- Changing vegetables: Corn, thinly sliced mushrooms, pasnis, green beans, asparagus, leek or butter nut squash are all delicious options.
Are you looking for more delicious chicken dinner recipes?
Handmade chicken port pie
Homemade chicken port pie is the best comfortable food! The peeled pie crust is mixed with velvet -like sauces and vegetables. It is a perfect rich and satisfactory meal by using cold winter nights or the remaining chicken.
Serving: 6 Serving
Calories: 200Kcal
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Make a homemade pie crust recipe one by one. Put the dough disc in the refrigerator while following and filling the instructions in step 2.
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Preheat the oven to 400 ℃.
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Cook chicken and cube with one bite size.
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Peel the potatoes and rinse. Cut to a small bite. Peel and cut the carrots with a piece of bite. Put potatoes and carrots in the middle pot and add enough water to cover. Boil, reduce the heat and boil for 7-8 minutes or until it is slightly soft. Do not cook too much and want to be soft. If you cook too long, they will be dull in the pie, but if you do not cook, it will be crispy in the pie. When completed, drain and store separately.
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In a large frying pan, add 1 tablespoon of olive oil and heat to the middle height. Add cut onions and celery and cook until soft. Stir with dried white flavor, salt and pepper. Remove from heat and add potatoes and carrots, chopped pumpkin, green peas, chicken soup cream and Greek yogurt. Stir mix. Taste the mixture and add more salt and pepper to your preference.
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Remove the pie dough from the refrigerator and roll one disk to a 12 -inch won. Carefully move to a pie dish and press down from the floor until it becomes soft. Add a filler. Roll another disk of the dough and place it on the filling. Cut the edges and flutes with your fingers or press it with a fork. Avoid steam by adding 6-7 slits around the pie with a sharp knife.
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Put it in a preheated oven and bake for 45 minutes or until the filling is foamed and the bread shell is golden brown. I like to hold a drip with a foil baking sheet under the pie. If the edges are brown quickly, cover with foil or pie shields.
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In the oven, remove the pie with a cooling shelf. Cool for 10-15 minutes before serving. take pleasure in!
Calories: 200Kcal | carbohydrate : 22G | protein: 23G | province: 2G | Saturated fat: 1G | Multi -unsaturated fat: 0.4G | Single unsaturated fat: 1G | Trans fat: 0.01G | Cholesterol: 50Mg | sodium: 334Mg | potassium: 897Mg | fiber: 3G | sugar: 5G | Vitamin A: 5342IU | Vitamin C: 19Mg | calcium: 80Mg | steel: 1Mg
