From Scratch Chicken Pot Pie. Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! Combine the chicken, carrot, celery, onion and salt into a large stock pot.
Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. One of my favorite aspects of making chicken pot pie from scratch is how you can make it your own based on what is available or what you enjoy most. You can cook From Scratch Chicken Pot Pie using 20 ingredients and 19 steps. Here is how you cook it.
Ingredients of From Scratch Chicken Pot Pie
- Prepare 1 large of roaster chicken.
- You need 1 bunch of giblets.
- It’s 3 tbsp of olive oil, extra virgin.
- You need 1 cup of all-purpose flour, for gravy.
- It’s 1 tsp of onion powder.
- You need 1 tsp of granulated garlic.
- You need 1 tsp of bay leaf, ground.
- Prepare 2 tsp of salt, for gravy.
- Prepare 1 tsp of black pepper, ground.
- It’s 2 cup of water, for gravy.
- You need 1 stick of butter, for gravy.
- Prepare 1/2 cup of cream.
- It’s 1 cup of green peas.
- You need 2 large of carrots, diced.
- You need 3 medium of potatoes, diced.
- You need 1/4 cup of bacon fat.
- Prepare 1 stick of butter, for crust.
- It’s 2 cup of all-purpose flour, for crust.
- You need 1/2 tsp of salt, for crust.
- Prepare 1/4 cup of ice cold water, for crust.
Let me know in the comments your favorite ingredient to throw into the chicken pot pie mix. From Scratch Chicken Pot Pie Recipe by Marc Peterson Course: Entrees Difficulty: Intermediate. If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery.
From Scratch Chicken Pot Pie step by step
- bake the chicken at 350°F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165°F..
- 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..
- On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets..
- 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..
- 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..
- Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes..
- Add the drippings from the chicken, and stir until incorporated..
- Fish out the bits, and feed them to the dog..
- Add the stick of butter, and, when melted in, stir in the cream, too..
- Add the veggies, and cook soft..
- 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..
- Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix..
- 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..
- Unfurl the dough in a 9x17in casserole, and press out a bottom layer. I know, blasphemy, right? It doesn't need to be perfect..
- Cook the bottom crust for about 10 minutes at 350°F..
- Now add the filling to the bottom crust..
- 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..
- 35 minutes at 350F, with another few minutes added at the end, at broil, to brown..
- Let set for a few minutes at least, and then serve..
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. To make a chicken pot pie crust from scratch, you'll whisk together flour, and salt, cut in cold butter and shortening using either a pastry blender or your food processor, and then drizzle in ice-cold water. What better way to start then with a completely from scratch…. I wouldn't necessarily call this recipe easy, although I wouldn't call it hard either. I would call it time consuming.