Chicken Pot Pie With Black Pepper Crust Food

CHICKEN POT PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly.
• Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving.
• Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
• Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.

CHICKEN POTPIE WITH CHEDDAR CRUST

Steps:

• Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
• Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
• Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
• Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CANNED CRUST CHICKEN POT PIE

Steps:

• Line 9 or 10-inch pie plate with crust; set aside.
• Combine remaining ingredients.
• Pour filling into pie plate.
• Top with 2nd crust; make slits in top to vent and bake at 375°F for 45 to 50 minutes or until golden brown.
• Makes 6 servings.
• Great reheated.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.

CHICKEN POT PIE

Steps:

• Preheat oven to 425.
• Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
• Cook, stirring constantly, until mixture is smooth and bubbly.
• Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
• Stir constantly until thickened and beginning to bubble.
• Add vegetables and chicken. Mix. Remove from heat.
• Pour chicken mixture into bottom pie shell.
• Cover with top pie shell. Seal edges; prick steam holes.
• Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
• Let stand a few minutes before cutting.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
• Add broth, potatoes, carrots and beans.
• Bring to a boil.
• Reduce heat to medium-low.
• Simmer for 12 minutes, partially covered.
• Potatoes should be a bit undercooked.
• Remove from heat.
• Combine condensed soup and flour in a small bowl.
• Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
• Stir well.
• Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
• Prepare biscuit crust.
• Combine flour, baking powder, sage and salt.
• Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
• Stir in milk.
• Form the dough into a ball, adding a bit more flour if too sticky.
• On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
• Place dough on top of chicken mixture.
• Prick dough with a fork several times.
• Bake at 400 F for 25 minutes, until crust is golden brown.
• Let stand for 5 minutes.
• Serve.