★★★★★ | Chicken Pot Pie

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328x600

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★★★★★ | Chicken Pot Pie
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ This exemplary natively constructed chicken pot pie is a definitive solace nourishment! It is a family top pick.  | #let'scooking

Time
Planning TIME 40 minutes
COOK TIME 45 minutes
Absolute TIME 1 hour 25 minutes

Cooking American
SERVINGS 10

Ingredients:

• For the chicken pot pie covering: 
• 2 1/2 cups generally useful flour 
• 1 tablespoon sugar 
• 1 teaspoon salt 
• 1 cup cold unsalted margarine cut into solid shapes 
• 1/2 cup cold buttermilk 
• 1-2 tablespoons cold water 
• 1 enormous egg beaten, for the egg wash 
• For the pot pie filling: 
• 1/4 cup unsalted margarine 
• 1/3 cup diced onion 
• 2 medium carrots cut (around 1 cup) 
• 1 stalk celery cut (around 1/2 cup) 
• 2 cloves garlic minced 
• 1/3 cup universally handy flour 
• 1/2 teaspoons minced crisp thyme 
• 1 tablespoon minced crisp Italian parsley 
• 1 teaspoon salt 
• 1/2 teaspoon dark pepper 
• 1 3/4 cups chicken stock 
• 1/2 cup substantial cream 
• 3 cups destroyed chicken or turkey 
• 1 cup solidified peas 
• ## CLICK TO SEE FULL RECIPES ##

Instructions:

1. To begin with, make the pie covering. Join the flour, sugar, and salt in a huge bowl. Include the cubed spread and hurl to cover. Dump the blend out onto a perfect surface and utilize a folding pin to fold the spread into flimsy sheets, joining it with the flour. Utilize a seat scrubber to scratch the moving pin and to bring the blend once again into a heap as important. Proceed until the entirety of the spread is fused into the flour. Blend will be flaky. Return blend to the bowl and spot in the cooler for 15 minutes to cool the margarine. 
2. Expel from cooler and include the buttermilk. Utilize a spoon and afterward your hands to mix the blend until it meets up into a ball. On the off chance that blend is excessively dry, include the water a tablespoon at once. Separation the batter in two and level into circles. Envelop each plate by cling wrap and chill in the ice chest while you make the filling. 
3. To make the filling, heat the spread over medium-high warmth in a huge skillet. Include the onions, carrots, celery, and garlic and cook until delicate, mixing occasionally.Whisk in the flour, salt, dark pepper, thyme, parsley, chicken stock, and overwhelming cream. Rush until there are no flour protuberances and afterward stew over medium-low warmth for 10 minutes or until sauce has thickened. Mix in the destroyed chicken or turkey and solidified peas. Expel from warmth and put in a safe spot while you reveal the pie batter. 
4. Preheat stove to 400°F. 
5. Expel the pie batter from the fridge. On a gently floured surface, utilize a turning pin to reveal the batter into a 12-inch circle. Batter ought to be around 1/4 inch thick. Move mixture to a 9-inch pie dish. Pat with your fingers, ensuring it is smooth. Trim the additional shade of batter with a blade and dispose of. Fill pie with filling. Reveal the second circle of mixture and cautiously spread the pie. Trim the additional shade off the sides. Seal the edges by creasing with a fork or your fingers. With sharp blade, cut a couple of little cuts in the focal point of the top hull. Utilizing a cake brush, brush covering and edges with beaten egg. 
6. Heat for 45 minutes, or until hull is brilliant dark colored. I utilize a pie outside layer shield to shield the edges from cooking an excessive amount of too early. Cool for 10 minutes, cut into cuts and serve. 
7. Note-we love causing this formula when we to have remaining rotisserie chicken or turkey. This pot pie freezes well. Cool totally and freeze for as long as multi month. You can freeze the entire pie or cuts.

Note
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Chicken Pot Pie

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