Chicken Pot Pie Recipe

One serving is 1/8 of the large pie, or 1/2 a small pie cooked in a ramekin. If you are hungry, you may want to double up the servings.

Servings : 8 Serves

For the filling:
6 Tbsp unsalted butter softened
1/4 cup all-purpose flour
1 Tbsp cornstarch
1/2 cup milk
A small onion finely chopped
A medium carrot peeled and diced
1 celery stalk diced
1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes
1/2 medium size russet potato peeled and diced
2 medium size baked chicken breasts diced (link to the recipe is in the post)
1/2 cup frozen peas
Salt to taste
Freshly ground black pepper to taste

For the pie pastry:
2 cups all-purpose flour
1/2 tsp kosher salt
1 cup 227 g cold unsalted butter, cut into cubes
1/4 cup ice water
1 Tbsp white vinegar
1 egg yolk plus 2 tsp milk mixed well, for brushing


  1. To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.
  2. In a separate bowl, dissolve the cornstarch in the milk. Set aside.
  3. In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes. READ MORE

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