From Scratch Chicken Pot Pie
From Scratch Chicken Pot Pie

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, from scratch chicken pot pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

From Scratch Chicken Pot Pie is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. From Scratch Chicken Pot Pie is something which I’ve loved my whole life. They’re fine and they look fantastic.

Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food. Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite!

To get started with this particular recipe, we have to first prepare a few ingredients. You can have from scratch chicken pot pie using 20 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make From Scratch Chicken Pot Pie:
  1. Take roaster chicken
  2. Prepare giblets
  3. Prepare olive oil, extra virgin
  4. Make ready all-purpose flour, for gravy
  5. Make ready onion powder
  6. Make ready granulated garlic
  7. Take bay leaf, ground
  8. Prepare salt, for gravy
  9. Take black pepper, ground
  10. Make ready water, for gravy
  11. Take butter, for gravy
  12. Take cream
  13. Prepare green peas
  14. Get carrots, diced
  15. Get potatoes, diced
  16. Make ready bacon fat
  17. Take butter, for crust
  18. Get all-purpose flour, for crust
  19. Take salt, for crust
  20. Take ice cold water, for crust

This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's cozy comfort food that's wonderful in the winter! Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made from scratch, it can be really delicious and. What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it.

Instructions to make From Scratch Chicken Pot Pie:
  1. bake the chicken at 350°F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165°F.
  2. While the chicken cooks, toss the giblets in 1 cup of flour, thoroughly coating them, waiting a minute or two, and then coating some more.
  3. On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets.
  4. Fry the giblets crispy on the outside, allowing them to erode as they stick to the bottom of the pan, and then break them up a bit to crisp them some more.
  5. Add the rest of the flour, and then slowly add one cup of water, while stirring, to deglaze and mix. It should paste quickly, so add, slowly the second cup of water, while stirring.
  6. Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes.
  7. Add the drippings from the chicken, and stir until incorporated.
  8. Fish out the bits, and feed them to the dog.
  9. Add the stick of butter, and, when melted in, stir in the cream, too.
  10. Add the veggies, and cook soft.
  11. Tear apart the chicken, and add as much chicken as the gravy can hold. It should be about 3/4 of the chicken. Stir, salt to taste, and turn off the heat once it's incorporated.
  12. Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix.
  13. Once the dough is mixed, break into two lumps, and roll out one. Once rolled, roll the dough carefully back up with the rolling pin to ease the transition to the pan.
  14. Unfurl the dough in a 9x17in casserole, and press out a bottom layer. I know, blasphemy, right? It doesn't need to be perfect.
  15. Cook the bottom crust for about 10 minutes at 350°F.
  16. Now add the filling to the bottom crust.
  17. Roll out a top crust, and then roll up that crust, and then roll it out on top of the filling. It's a pot pie; again, it doesn't need to be perfect.
  18. 35 minutes at 350F, with another few minutes added at the end, at broil, to brown.
  19. Let set for a few minutes at least, and then serve.

You can whip up a pie crust just for the occasion…or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn't have to be a huge ordeal! Chicken pot pie is something I can take or leave but I am going to try this with the cornbread on top. This was a big hit with my family! The "from scratch" cornbread topping was easy to prepare and so much better than a mix.

So that’s going to wrap this up with this special food from scratch chicken pot pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!