Recipes

Chicken potpie recipe

(c) HMFG copyright 2017, photo by Mary Moran

Why is this chicken pot pie not in the recipes yet?

The picture of this dish was so popular on my Instagram account I wanted to make sure it was at the top of my website.

This recipe is delicious. I worked hard to make it taste like the BEST chicken pot pie. No crazy spices or ingredients just simple down home goodness!

Please share!

 

Chicken potpie

Serves 4

 

Ingredients

  • 2 cups shredded white meat chicken
  • 3 tablespoons butter, unsalted
  • ½ cup baby carrots, sliced
  • ½ cup yellow onion, small diced
  • ¼ cup celery, small diced
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 4 cups water
  • 2 bouillon cubes (extra large)
  • 1-2 bay leaves
  • ¼ cup frozen peas
  • Kosher salt
  • White pepper (if you don’t have it white pepper will work)
  • Biscuits*
  • 1 egg, beaten

Directions

  1. Preheat the oven to 400 degrees
  2. In a large deep sauté pan add the butter and melt completely on medium high heat.
  3. Add in the carrots, celery and onion.
  4. Sauté until glossy and aromatic.
  5. Season with salt and pepper.

    (c) HMFG copyright 2017, photo by Mary Moran

  6. Add the flour to the vegetables and continue to cook for 2 minutes.
  7. Cook the flour into all vegetables.
  8. Next add the water, bouillon cube and bay leaf.
  9. Bring the liquid to a boil and then turn the heat down to a simmer.
  10. Add in the cooked chicken and peas.
  11. Continue to cook for 10-12 minutes or until the liquid has thickened.
  12. Pour the chicken pot pie filling into a large Pyrex pan or Le Crueset bake safe dish.
  13. Top the chicken potpie filling with biscuits* and brush with whisked egg.
  14. Bake the dish for 14-16 minutes or until the biscuits are golden brown on top.
  15. Let sit 10 minutes before serving.
  16. Enjoy.

 

*Biscuits

Makes 12

Ingredients

  • 3 cups of flour
  • 2 teaspoons baking powder
  • 1-teaspoon salt (and then more for garnish)
  • ¼ teaspoon sugar
  • 2 sticks of butter
  • 2/3-cup milk
  • 1 egg for the wash

Directions

  1. Cut the butter into small cubes.
  2. In a mixing bowl add the flour, salt, baking powder, salt, thyme and sugar.
  3. Mix everything together and then add the butter to the bowl.
  4. Use your fingers to cut the butter into the flour (when it’s done correctly it will have a similar consistency to wet sand).
  5. Next add the milk to the bowl and mix everything together with your hands.
  6. The dough should form a ball.
  7. Add the dough to a floured surface and roll the dough to a 2/3rds “ thickness.
  8. Cut the dough with a round cookie cutter or cut it into triangular shapes. You will need to form the scrapes of dough back into a ball after, roll it out again and cut it again. Repeat if necessary until you use all of the dough.
  9. Mix the egg together with the thyme and use a pastry brush to coat the tops of the biscuits (be sure to allow some of the thyme leaves to stick to the top of the biscuit0.
  10. Next sprinkle salt over the egg washed biscuits.
  11. Bake in a 400-degree oven for 16 minutes.
  12. Set aside.