Okay, so the one thing about this chicken pot pie that isn't home made is definitely the crust. Store bought refrigerated pie crust is definitely the best option with this particular one. (I really like the Pillsbury product.) Hold on! Don’t depart from me yet. Simply because there's absolutely no cream of soup included, it's still super easy to toss this particular recipe together. Truly, I’m really serious. Don’t trust me? Allow me to persuade you.
Getting this accomplished very quickly actually necessitates that you've got your shredded baked chicken all set to go. You can purchase a rotisserie chicken and then shred it, however something I more seriously suggest would be that the weekend prior to deciding to make this chicken pot pie, make use of my training for the very best shredded chicken of all time. I personally am truly tekking you that the chicken within this recipe definitely makes the difference. This particular shredded chicken recipe will even provide the broth you'll need. Once again, you may use store bought, however the home made ingredients raise the bar upto out of this universe scrumptious.
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Total Time: about 1 hour, 30 minutes
Yields: 6-8 servings
2 unbaked and refrigerated pie crusts
2 cups of shredded pre-cooked chicken
1/2 cup of frozen peas
1/2 cup of frozen corn
1 cup of chopped baby yellow spuds (you don't need to peel)
2 medium sized fresh carrots, peeled as well as chopped
5 Tbsps . unsalted full cream butter
1/2 sizable yellow onion, sliced
1/3 cup of flour
1/4 tsp of celery seed
3/4 tsp of sea salt, plus a little extra to taste
1/4 tsp of pepper
1 1/2 cups of fresh chicken broth
2/3 cup of whole milk
1 egg combined with 1 Tbsp . water for the egg wash
Pre-heat stove to 400 degrees F. Carefully line the base as well as sides of a 9 or10 inch pie plate using 1 pie crust. Fill up the bottom using the shredded chicken, corn and peas; put aside.
Put the spuds as well as carrots into a sizable sauté pan or skillet. Fill up with cool water, till the veggies are merely covered. Heat over medium to high heat till it comes to the boil. Decrease heat, cover and then allow to simmer for about 8-10 minutes, till tender. Drain, and then transfer to the pie plate on the chicken, corn and peas.
Wipe out the actual pan and then return to the heat. Melt Two Tablespoons of the full cream butter within the exact same pan, adding the yellow onion. Cook till very soft, around 5 to 7 minutes. Include the other Three Tbsp of full cream butter and then toss until melted. Mix in the all-purpose flour, together with the celery seed, pepper and salt. Gradually add the chicken broth along with the milk. Simmer over low to medium heat, mixing often, till thickened. Season with additional sea salt. Pour in to the pie plate on the chicken and vegetables. Don't stir.
Put the other pie crust over the the surface of the filling, and then tuck the sides beneath the bottom crust and crunch to seal. Brush gently with the egg wash. Cut an "X" in the middle of the pie crust to permit steam to escape throughout baking. Cook for Forty-five minutes. Remove from your stove and allow to cool for about 10 minutes prior to serving.