Chicken Pot Pie Recipe by Patricia Mcfarland
Chicken Pot Pie Cooking Instructions 1 Preheat the oven to 400° 2 Heat the oil in a large skillet over medium-high heat.Once the oil is hot,add the chicken, working in batches so as not to crowed the pan.Season with salt and pepper, and brown on all sides. 3 Once browned,removed the chicken from the pan,let cool and set aside. 4 Return the pan to medium-high heat and melt butter.Add the diced onions,and cook for. 5 minutes, until translucent. 5 Add the garlic and cook until just fragrant. 6 Season the onions and garlic with salt and pepper, and sprinkle with flour. Using a whisk,stir and cook the flour for about 1 minute. 7 Add the chicken stock to the pan,bring to a simmer, and whisk until thickened. 8 Stir in the heavy cream, and cook until thickened. 9 Add the fresh thyme, frozen peas,carrots,and pearl onions. 10 Add the chopped chicken,and cook until heated-through. 11 Removed the pan from the heat,add the parsley and adjust seasoning, as needed. 12 Pour the prepared pot pie filling into a 8 inch-by-2 inch round baking dish. 13 Roll out the pie crust and cut 3 to 4 vents in the center ofthe crust.Place the dough on top of the pie filling. 14 Tuck the edges of the crust under and crimp. Brush the top of the crust with the egg wash,and place the baking dish on a sheet pan. 15 Bake for 25 to 35 minutes, or until crust is golden brown and the filling is bubbling. 16 Allow to cool slightly before serving. 1 Preheat the oven to 400° 1 Preheat the oven to 400° 2 Heat the oil in a large skillet over medium-high heat.Once the oil is hot,add the chicken, working in batches so as not to crowed the pan.Season with salt and pepper, and brown on all sides. 2 Heat the oil in a large skillet over medium-high heat.Once the oil is hot,add the chicken, working in batches so as not to crowed the pan.Season with salt and pepper, and brown on all sides. 3 Once browned,removed the chicken from the pan,let cool and set aside. 3 Once browned,removed the chicken from the pan,let cool and set aside. 4 Return the pan to medium-high heat and melt butter.Add the diced onions,and cook for. 5 minutes, until translucent. 4 Return the pan to medium-high heat and melt butter.Add the diced onions,and cook for. 5 minutes, until translucent. 5 Add the garlic and cook until just fragrant. 5 Add the garlic and cook until just fragrant. 6 Season the onions and garlic with salt and pepper, and sprinkle with flour. Using a whisk,stir and cook the flour for about 1 minute. 6 Season the onions and garlic with salt and pepper, and sprinkle with flour. Using a whisk,stir and cook the flour for about 1 minute. 7 Add the chicken stock to the pan,bring to a simmer, and whisk until thickened. 7 Add the chicken stock to the pan,bring to a simmer, and whisk until thickened. 8 Stir in the heavy cream, and cook until thickened. 8 Stir in the heavy cream, and cook until thickened. 9 Add the fresh thyme, frozen peas,carrots,and pearl onions. 9 Add the fresh thyme, frozen peas,carrots,and pearl onions. 10 Add the chopped chicken,and cook until heated-through. 10 Add the chopped chicken,and cook until heated-through. 11 Removed the pan from the heat,add the parsley and adjust seasoning, as needed. 11 Removed the pan from the heat,add the parsley and adjust seasoning, as needed. 12 Pour the prepared pot pie filling into a 8 inch-by-2 inch round baking dish. 12 Pour the prepared pot pie filling into a 8 inch-by-2 inch round baking dish. 13 Roll out the pie crust and cut 3 to 4 vents in the center ofthe crust.Place the dough on top of the pie filling. 13 Roll out the pie crust and cut 3 to 4 vents in the center ofthe crust.Place the dough on top of the pie filling. 14 Tuck the edges of the crust under and crimp. Brush the top of the crust with the egg wash,and place the baking dish on a sheet pan. 14 Tuck the edges of the crust under and crimp. Brush the top of the crust with the egg wash,and place the baking dish on a sheet pan. 15 Bake for 25 to 35 minutes, or until crust is golden brown and the filling is bubbling. 15 Bake for 25 to 35 minutes, or until crust is golden brown and the filling is bubbling. 16 Allow to cool slightly before serving. 16 Allow to cool slightly before serving. More Recipes Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Sweet Spring is Here! 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