Some of you asked for the recipe for my chicken pot pie – I’ve added it in the comments
Some of you asked for the recipe for my chicken pot pie – I’ve added it in the comments
by pharmdoll
4 Comments
pharmdoll
Pardon my amateur attempt at writing a recipe lol
NOTE: This recipe makes two whole pies. I make one immediately, then save the rest of the filling for either the next day, or put it in a ziploc bag & freeze it for a future ready to go meal. I’ve never frozen a whole prepared pie (with the bottom crust and phyllo) but it would probably freeze fine.
Ingredients:
1 cup diced carrots – I like to make them chunky cuts
1 cup diced potatoes (cooked)
1/2 cup diced onions
1 cup diced celery
1 cup diced or shredded chicken
1 can of peas or 1 small frozen bag
2 cups of chicken broth
1/3 cup butter
1 cup milk
2 tablespoons flour
Salt & pepper
1-2 pie crusts (1 crust if you plan on freezing the other half of the filling)
~ 10-20 sheets phyllo dough (10 sheets if you plan on freezing the other half of the filling)
Optional: 1 cup corn
Preheat oven to 350 degrees.
In a large pan, sauté the onions, carrots, and celery with butter for about 10 minutes. Stir in flour & wet it with the sautéed veggies. Add the diced potatoes, peas, and corn (optional). Pour the chicken broth & milk on top. Add salt and pepper to taste. Stir it all together & let it come to a boil, then lower the heat and let it simmer to thicken. Then turn off the stove & allow to partially cool to thicken a little more.
While I’m letting it cool, in a separate pan I cook my diced chicken, seasoned with a little salt (probably unnecessary bcs you’re salting the filling). Add the chicken to the filling and stir everything together.
Lay your pie crust down and up the sides of a baking dish – I like a rectangular glass dish because it makes for more crust when serving 🙂 Pour the filling in to about 1/4” from the top of the dish. Lay the phyllo on top, piece by piece, brushing melted butter on every 1-2 layers. Bake uncovered for 40-50 mins at 350 degrees.
You can pre-slice the phyllo before putting it in the oven, for easier (read: less messy) slicing when it’s done.
yummy_mummy
I’m making this tonight! Need to get as many “winter” meals in this week as I can. We’re already hitting 90 in Phoenix 🏜️ oven is out of the question once we hit 100 for the summer
Jolly_Tomatillo2084
This looks sooooooo good
MaximumSeat3115
I’m still looking for a decent pie crust recipe that doesn’t use a metric fuckton of butter
4 Comments
Pardon my amateur attempt at writing a recipe lol
NOTE: This recipe makes two whole pies. I make one immediately, then save the rest of the filling for either the next day, or put it in a ziploc bag & freeze it for a future ready to go meal. I’ve never frozen a whole prepared pie (with the bottom crust and phyllo) but it would probably freeze fine.
Ingredients:
1 cup diced carrots – I like to make them chunky cuts
1 cup diced potatoes (cooked)
1/2 cup diced onions
1 cup diced celery
1 cup diced or shredded chicken
1 can of peas or 1 small frozen bag
2 cups of chicken broth
1/3 cup butter
1 cup milk
2 tablespoons flour
Salt & pepper
1-2 pie crusts (1 crust if you plan on freezing the other half of the filling)
~ 10-20 sheets phyllo dough (10 sheets if you plan on freezing the other half of the filling)
Optional: 1 cup corn
Preheat oven to 350 degrees.
In a large pan, sauté the onions, carrots, and celery with butter for about 10 minutes. Stir in flour & wet it with the sautéed veggies. Add the diced potatoes, peas, and corn (optional). Pour the chicken broth & milk on top. Add salt and pepper to taste. Stir it all together & let it come to a boil, then lower the heat and let it simmer to thicken. Then turn off the stove & allow to partially cool to thicken a little more.
While I’m letting it cool, in a separate pan I cook my diced chicken, seasoned with a little salt (probably unnecessary bcs you’re salting the filling). Add the chicken to the filling and stir everything together.
Lay your pie crust down and up the sides of a baking dish – I like a rectangular glass dish because it makes for more crust when serving 🙂 Pour the filling in to about 1/4” from the top of the dish. Lay the phyllo on top, piece by piece, brushing melted butter on every 1-2 layers. Bake uncovered for 40-50 mins at 350 degrees.
You can pre-slice the phyllo before putting it in the oven, for easier (read: less messy) slicing when it’s done.
I’m making this tonight! Need to get as many “winter” meals in this week as I can. We’re already hitting 90 in Phoenix 🏜️ oven is out of the question once we hit 100 for the summer
This looks sooooooo good
I’m still looking for a decent pie crust recipe that doesn’t use a metric fuckton of butter