Chicken Pot Pie Recipe Smitten Kitchen

Spoon the chicken filling into the crust.

Chicken pot pie recipe smitten kitchen. In a large pot or dutch oven melt the butter and saute the onions over medium low heat for 10 to 15 minutes until translucent. Truffled chicken pot pie adapted from wolfgang puck 7 tablespoons unsalted butter 2 carrots peeled and cut into coins 2 large ribs celery cut into inch slices 2 to 3 leeks white and light green parts only cut in half and then cut into inch slices 6 ounces mushrooms sliced 2 garlic cloves minced cup frozen petite peas. With the rack in the lowest position preheat the oven to 400 f 200 c.

If you re looking for a foolproof homemade chicken pot pie recipe you ve come to the right place. Cooking the chicken making the gravy and rolling the pie crust all from scratch. With a delicious savory filling of juicy chicken tender vegetables and a creamy gravy enclosed in a double layer of flaky pie crust it s really no wonder this dish has stood the test of time.

Add the flour and cook over low heat stirring constantly for 2 minutes. Stir in chicken broth milk and herbs a bay leaf and fresh thyme. These individual chicken pot pies adapted from an ina garten recipe take most of a day to prepare.

Combine broth and half and half. Chicken pot pie smitten kitchen variation 3 whole 6 split chicken breasts bone in skin on we used 2 whole 4 split large ones. Simmer over low heat for 1 more minute stirring until thick.

Remove chicken to a platter. Add the browned chicken back to the pot and cover until the chicken is cooked through. On a floured work surface roll out the two discs of dough and line a 23 cm 9 inch pie plate with one of them.

Add the chopped onions and leeks and cook about 7 minutes or until softened. Do this in 2 batches if necessary. Make incisions in the second crust.