vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Best Chicken Pot Pie

Best Chicken Pot Pie
Chicken adobo

Chicken Adobo

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involv...

GINGER CHICKEN

Ginger Chicken

Chicken cooked in simple and mild flavors with an extra ginger punch....

Banana Peppers Stuffed With Chicken

Banana Peppers Stuffed With Chicken

Banana Peppers tastes amazingly delicious when stuffed with chicken and with the richness...

Chicken Chargha

Chicken Chargha

Charga in pashtun is chicken and this dish influenced by streets of Pakistan and Punjab....

Chicken Curry

Chicken Curry

Andhra Chicken curry is a popular delicacy all over South India and Southeast Asia.Indian...

Steamed Chicken Momos

Steamed Chicken Momos

Steamed Chicken Momos is a delicious Indian recipe served as a Starter. ...

Best Chicken Pot Pie Recipe, How To Make Best Chicken Pot Pie Recipe

This classic pot pie that’s made using chicken. Learn the recipe of Best Chicken Pot Pie by vahchef.

Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night.

About Recipe

How to make Best Chicken Pot Pie

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Best Chicken Pot Pie
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Best Chicken Pot Pie
• Chicken breast pieces - 2 cups.
• Onion - 1 cup.
• All-purpose flour (maida) - 2 tablespoons.
• Carrots (chopped) - 2 numbers.
• Potato - 4 numbers.
• Tomato - 500 grams.
• Chicken broth - 1 cup.
• Paprika - 1/4 tea spoon.
• Dried thyme - 1 tea spoon.
• Celery stalk (chopped) - 2 bunch.
• Corn kernels - half cup.
• Black pepper powder - 1/4 tea spoon.
• Pie crust - 5 numbers.
• Egg - 1 number.
• Dijon mustard - 1 tea spoon.
• Dry white wine - 1/4 cup.
• Olive oil - 2 tablespoons.
• Salt - to taste.
Method:
  • Preheat oven to 425 degrees F.
  • Heat oil in a large Dutchoven-proof stockpot over medium heat. Add onion and saute 2 minutes.
  • Then add chicken and saute 5 to 7 minutes, until browned on all sides.
  • In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and mix to coat.
  • Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
  • Transfer stew to a clean casserole dish and add corn.
  • Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish.
  • Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
  • Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter