Chicken Pot Pie Recipe.

Individual Chicken Pot Pies
  • : Individual Chicken Pot Pies
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Serving:
Print

By 09/26/2012

 
Fall is here, and Ricardo had the right idea baking this chicken pot pie the other evening, and he wanted to share the recipe.  I had the pleasure of enjoying it, and this recipe is a keeper, the filling was the perfect blend of creaminess and flavor.  The crust is perfect, so flaky, but firm enough to add a great texture to the pie.  I couldn't recommend more that you try this, and enjoy it on a cool fall evening with a great glass of Pinot Noir . .

Ingredients

how to

  • Preheat the oven to 375 F (190°C).
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
  • In a large pot, melt the butter and sauté the onions over medium-low heat until translucent (about 10 minutes).
  • Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
  • Add the hot chicken stock, and simmer over low heat for another minute, stirring contantly, until thick.
  • Add the salt, pepper, and double cream, and stir to incorporate.
  • Add the cubed chicken, carrots, peas, onions and parsley and mix well.
  • Divide the filling equally among 4 ovenproof bowls.
  • Divide the dough into four equal pieces and roll each piece into a 5 inch (20cm) circle.
  • Brush the outside edges of each bowl with the egg wash, and place the dough on top.
  • Trim the circle to ½ inch (1cm) larger than the top of the bowl.
  • Crimp the dough to fold over the side, and press it to make it stick.
  • Brush the egg wash on the dough and make 3 cuts in the top.
  • Sprinkle with sea salt and cracked pepper.
  • Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.

 

Chicken Pot Pie Recipe.

5 stars - based on 1 review(s)