Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken pot pie. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken pot pie is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken pot pie is something which I’ve loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. You can cook chicken pot pie using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken pot pie:
- Prepare 1 large chicken
- Take 1 roll of puff pastry
- Make ready 200 g plain flour
- Make ready 1 egg
- Get 1 tbsp butter
- Take 500 ml whole milk
- Take 1 tsp Dijon mustard
- Prepare 100 ml white wine
- Make ready Fresh thyme
- Make ready Salt
- Take Pepper
How to cook chicken for chicken pot pie If you don't keep rotisserie chicken on hand, to cook the chicken breasts follow these instructions: Cover chicken breasts in chicken broth and bring to a boil. If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it! This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store.
Instructions to make Chicken pot pie:
- Preheat oven to 180’C and roast chicken. Once it is cooked, debone and skin the chicken.
- Prepare the béchamel. Melt the butter and add 3/4 flour, turning it into a roux. Slowly add the milk, mixing the sauce until smooth. Reduce the heat and add the mustard and garlic. Season the sauce. Let the sauce cook on a low heat and stir the wine in. Let the sauce cool.
- Mix the chicken into the sauce.
- Roll the pastry out using the remainder flour. Pour the filling into the pastry. Fold the edges over and egg wash the crust. Sprinkle thyme on top before baking.
- Bake until pastry is golden and cooked through. Let the pie rest and then remove from tin, ready for serving.
- Prepare mushrooms. Roast the mushrooms on 160’C and serve with the pie.
- Enjoy with a fresh bowl of salad.
This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Chicken pie is proper comfort food for a family dinner.
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