Homemade Chicken Pot Pie
ID: a67a547a...
A comforting classic chicken pot pie made with tender shredded chicken, potatoes, and mixed vegetables in a rich, creamy homemade gravy, all baked inside a flaky double pie crust until golden brown.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
🍳 烹飪流程
Prep the chicken and boil the cubed potatoes for 5 minutes until tender. → Make the gravy base by melting butter, cooking onions and flour, then whisking in broth, milk, and seasonings. → Stir the chicken, potatoes, and frozen vegetables into the thickened gravy. → Assemble the pie in a deep dish with a double pie crust, crimp the edges, brush with egg wash, and cut steam vents. → Bake at 375°F (190°C) for 45-60 minutes until golden brown, then let rest for 10 minutes before serving.
烹飪步驟
簡短烹飪順序
Prep the chicken and boil the cubed potatoes for 5 minutes until tender. → Make the gravy base by melting butter, cooking onions and flour, then whisking in broth, milk, and seasonings. → Stir the chicken, potatoes, and frozen vegetables into the thickened gravy. → Assemble the pie in a deep dish with a double pie crust, crimp the edges, brush with egg wash, and cut steam vents. → Bake at 375°F (190°C) for 45-60 minutes until golden brown, then let rest for 10 minutes before serving.
開場介紹
A comforting classic chicken pot pie made with tender shredded chicken, potatoes, and mixed vegetables in a rich, creamy homemade gravy, all baked inside a flaky double pie crust until golden brown.
步驟 1
Prepare the cooked chicken by removing the skin and bones, then shredding or cutting the meat into bite-sized pieces.
步驟 2
Peel one medium russet potato and cut it into roughly 1/2-inch cubes.
步驟 3
Place the cubed potatoes in a pot, cover with cold water, and bring to a boil. Cook for about 5 minutes until fork-tender, then drain and set aside.
步驟 4
In a large pot over medium-high heat, melt one stick of butter.
步驟 5
Add the chopped yellow onion to the melted butter and sauté until soft and translucent, about 3 minutes.
材料清單
重要提醒
Using a deep 9-inch cake plate is recommended as this recipe yields a large volume of filling that may overflow a standard pie dish.
Be careful not to overcook the potatoes when boiling, as they will continue cooking in the oven and can become mushy if overdone initially.
Always whisk the liquids in slowly to guarantee a completely smooth gravy without flour clumps.
Ensure the crust edges stay clear of any filling during assembly so they can seal properly and prevent the gravy from leaking out while baking.
Letting the pie rest for 10 minutes after baking allows the hot gravy to set slightly, making it much easier to slice cleanly.
社群評論
請登入以加入討論並賺取 XP！
載入評論中...