Recipe: Tasty Chicken pot pie

Chicken pot pie. Stir in flour, salt and pepper until well blended. In a saucepan, combine chicken, carrots, peas, and celery. Remove from heat, drain and set aside.

Chicken pot pie With homemade gravy and a few shortcuts, you get big pot pie flavor. So warm and savory, a pot pie is the perfect cold weather. Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. You can cook Chicken pot pie using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken pot pie

  1. Prepare of Nonstick cooking spray.
  2. Prepare 1 1/2 lb of boneless,skinless chicken cut into 1/2-inch pieces.
  3. Prepare 3/4 teaspoon of salt.
  4. Prepare 1/2 teaspoon of freshly ground black pepper.
  5. You need 4 teaspoons of olive oil.
  6. It’s 1 of medium onion, chopped.
  7. Prepare 2 of medium carrots, chopped.
  8. It’s 2 of celery stalks, chopped.
  9. It’s 1/2 pound of green beans, trimmed and chopped into 1/2-inch pieces.
  10. You need 1/4 cup of all-purpose flour.
  11. Prepare 1 1/2 cups of milk.
  12. It’s 1 cup of low-sodium chicken broth.
  13. Prepare 1 can of peas, drained.
  14. Prepare of Chicken seasoning.
  15. Prepare 1 can of biscuits.

Place potatoes and carrots in a large saucepan; add water to cover. If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the same pot to make the filling, so that you can scrape up the delicious stuck on bits. When you use a rotisserie chicken or left overs, you miss out on so many flavors. Always a winning recipe whenever I.

Chicken pot pie instructions

  1. To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. I used the disposable tin pans..
  2. Season the chicken with 1/4 teaspoon each salt and pepper. I also use chicken seasoning and garlic powder. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl..
  3. Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more..
  4. Return the chicken with its juices back to the pan. Add the peas and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes..
  5. Top the filling with a biscuit. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes. Enjoy..

This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe. Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it's ok to take a short-cut with the crust and use a pre-made refrigerated pie crust. In a large food processor, pulse flour, baking powder, and salt until combined.