This recipe for the best homemade crust chicken pie is a completely new circle of favorite relatives of the recipe in my home. The creamy poultry filling is surrounded with the help of a butter crust and it all simply melts in your mouth.
These photos cannot simply “show” you how excellent this pie is. But accept as it is real with me, it is excellent. I use this pie crust recipe at Just A Little Bit of Francis Sir Francis Baron Verulam and highlight this chicken pot pie recipe from Comfort of Cooking and voilà!
- Ingredients :
° Half a cup of butter
° 1 cup diced onion
° 1 cup 1/2 and 1/2 of
° 1 cup chicken broth
° 1 tablespoon black pepper
° 1 teaspoon salt
° 2 cups frozen mixed vegetables
° 2 cups shredded chicken
° Three tablespoons of cornstarch
° Half a cup of water without blood
° 1 pie crust
- Instructions :
Preheaat oven 400 degrees F .
Melting butter on heat in a large sauce-pan. Saute the onion and butter for three to five minutes, or until the onion is translucent.
Add 1/2 and 1/2 chicken broth, blended vegetables, poultry and spices. Stir and prepare dinner for five minutes.
Whisking cornstarch & water. Add to the chicken pie filling bowl and stir well. Cook for five minutes. Remove the filling from the source of warmth.
Divide the dough for the pie crust into thirds. Rolling on a floor covered with flour in a circle. Put the pie dough in the pie tray. The pie tray is placed on a folded baking tray.
Carefully pour the chicken pot pie filling onto the pie tray.
Roll ⅓ of the pie crust in a circle. Place the crust on top of the pie filling. Trim extra pie dough. Take the extra amount and wrap it in a long rope. Place the rope across the edge of the top of the bird pot pie. Using your fingers, tap the rope to make scallop shapes. Slit the top pie crust with a few “Xs” to let the steam escape.
Bake for 30-40 minutes or until the crust is golden in color. Let the chicken pot pie cool for 10 minutes before serving.