How to Make Chicken Pot Pie with Gravy: Recipe
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VOICE OVER: Rebecca Brayton
Pot pie is basically savory meal encased in a pastry crust on the top and bottom. It's sort of like a casserole, only with the added bonus of a flaky outer layer. There are a variety of different fillings possible (as many as your imagination will allow!), but probably the most famous is chicken pot pie. Filled with chicken, gravy and all the vegetables you like, this dish is a great meal for cold fall and winter nights. Individually-sized pot pies have recently become trendy with foodies, but there's nothing better than the classic. In this video, http://www.WatchMojo.com shows you how to make a delicious and hearty Chicken Pot Pie to serve the whole family.
Recipe: How to Make Homemade Chicken Pot Pie with Delicious Gravy
As the weather gets colder, you’ll need a hearty meal to keep you warm.
Ingredients:
- 1 rotisserie chicken
- 1 cup sliced carrots
- ½ cup frozen green peas
- ½ cup sliced celery
- 2 small cubed potatoes
- 1 can of corn
- ⅓ cup butter
- ½ cup chopped onion
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon poultry seasoning
- 2 ½ cups chicken broth
- 1 ⅓ cups milk
- 2 (9 inch) unbaked deep dish pie crusts
- 1 egg white
Directions:
1. After preheating your oven to 375°, remove the chicken from the bone, and cut it into bite-sized pieces.Feel free to use different vegetables in your pot pie depending on what you like. And, this is a great way to get rid of leftover chicken that your whole family will love.
2. Once your oven has preheated, brush your bottom crust with egg white and bake it for about five minutes.
3. Now, in a saucepan, add your chosen vegetables. Cover that in chicken stock, add ¼ teaspoon of salt, pepper, garlic powder and poultry seasoning, and then boil it for 10 minutes.
4. Now, add your chicken, and boil that for another five minutes. Then drain it and reserve the stock, and set everything aside.
TIP: Make sure that if you’re not using a ready-cooked chicken that you boil that with the vegetables for the full 15 minutes, and do not reserve the stock for later use.
5. Place your empty saucepan back over medium heat, and cook the onion and butter until the onion is soft and translucent.
6. Next, stir in the flour and the rest of the salt, pepper, garlic powder and poultry seasoning.
7. Then, slowly stir in the milk and reserved chicken broth. Allow that to simmer over medium low heat until the sauce thickens, then remove it from the heat.
8. Mix the chicken and the sauce, and then pour that mixture into the bottom of one of your pie crusts.
9. Cover that with your other pie crust, and make sure to seal the edges with water or egg white. Also, cut some small slits into the top crust to allow the steam to escape.
TIP: If you want a shiny finish, brush that with some of the egg white you used earlier.
10. Bake that in your preheated oven for 40-45 minutes, or until pastry is golden brown and filling is bubbly. Make sure to let it cool for about ten minutes before you serve.
