Flaky Chicken Pot Pie Food

FLAKY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
• 2. Dissolve bouillon in hot water; stir well.
• 3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
• 4. In a large saucepan, melt margarine then blend in flour.
• 5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
• 6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
• 7. Melt butter in microwave for about 30 seconds.
• 8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
• 9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
• 10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

CHICKEN POT PIE WITH FLAKY CRUST

Steps:

• Preheat oven to 375°.
• On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
• Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
• In a 10-inch skillet, heat oil over med-high heat.
• Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
• Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
• Remove from heat; stir in peas.
• In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
• Stir into chicken mixture in skillet.
• Spoon into 9-inch deep-dish glass pie plate.
• Place pastry over filling, allowing pastry to hang over edge.
• Bake 20 minutes; brush crust with beaten egg.
• Cover edge of crust with strips of foil to prevent excess browning.
• Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.