Sugar's Chicken Pot Pie. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Add chicken stock and continue cooking, stirring constantly, until the sauce becomes thick. Add heavy cream, salt, and pepper.
This Mini Chicken Pot Pie recipe is a great recipe for kids to make independently and makes a great low-key family dinner or lunch box meal. Use the top of the pot pie dish to cut out a circle with a sharp knife. To cook in Instant Pot: place chicken with broth mixture in pot. You can have Sugar's Chicken Pot Pie using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sugar's Chicken Pot Pie
- Prepare 6 tbsp of unsalted butter.
- It’s 1 of large onion, chopped (a heaping cup).
- It’s 3 of carrots, thinly sliced.
- It’s 3 of celery stalks, thinly sliced.
- It’s 1/2 cup of all purpose flour.
- You need 2 1/2 cup of chicken stock.
- It’s 1 1/2 cup of whole milk.
- You need 1 tsp of fresh, chopped thyme leaves.
- You need 1/4 cup of dry sherry.
- Prepare 1/2 cup of frozen green peas (or up to a cup if you like them- I don't much care for peas).
- You need 2 tsp of salt.
- You need 1/2 tsp of black pepper.
- You need 1 of pie crust.
- You need 2 cup of poached, cubed chicken breast.
How Do You Bake A Frozen Chicken Pot Pie? You should bake the pie without thawing first. How Long Will Chicken Pot Pie Keep? This Chicken Pot Pie contains the same rich, creamy stew you'd find in a traditional pot pie.
Sugar's Chicken Pot Pie instructions
- Melt butter in large skillet over medium heat. Add onions, carrots and celery and cook about 10 minutes or until onions are translucent. Add flour and cook about a minute or two. Whisk in chicken stock. Whisk in milk. Reduce heat to low and simmer about 10 minutes..
- Add the chicken, thyme, sherry, peas, salt and pepper. Taste and adjust seasonings if needed..
- Filling is complete. Pot pie can be made in casserole dish with top crust added, or 2 deep dish pies – single or double crust, or 6 10-oz ramekins with top crust..
- Add filling and cover with pie crust. Cut vent for steam to escape. Bake at 400° for 25 minutes or until pastry is golden and filling is bubbling..
- Hint: You may want to cook on a foil lined cookie sheet in case it bubbles over..
- Note: The filling freezes well. I freeze in individual serving sizes, then just thaw, top with crust and bake..
Instead of a crust, it's served with buttery, cheesy biscuits on the side. This was a good chicken pot pie with perfect filling consistency, super easy to make (particularly if you buy pre-made pie crusts, as I did today), and I would make again with just a few modifications.. Chicken Pot Pie a la Jeremy and Jasmin "Very good comfort food! I used fresh carrots and sauteed them with the onion, and used frozen corn instead of canned." – Clara. With homemade gravy and a few shortcuts, you get big pot pie flavor.