Chicken Pie. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. A chicken pot pie is made mostly from canned ingredients you can keep stashed away in your pantry. Even a broke college student can put it together and eat a hot meal in just a few minutes.

Plus, this homemade chicken pot pie is super easy to make, which makes it a great recipe for beginner cooks and busy families alike. Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the frozen vegetables for a heartier pie. Seasoning the base vegetable mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient. You can cook Chicken Pie using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Pie

Prepare of whole chicken grilled.
Prepare of olive oil.
Prepare of streaky bacon, chopped.
Prepare of onion, chopped.
Prepare of leaks, sliced into rounds.
You need of frozen peas.
You need of english mustard.
It's of butter.
It's of plain flour.
You need of milk.
Prepare of chicken stock.
You need of egg, beaten, to glaze.
It's of roll puff pastry.

Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest.

Chicken Pie step by step

Remove the chicken skin and de-bone the chicken. Cube the chicken..
Preheat oven to 220°C.
In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the onion and leeks and cook until they have softened. Lower the heat..
Add the butter and let it melt. Then add the flour, mix properly. Slowly add the milk, stirring constantly to ensure the mixture doesn’t get lumpy..
Add the chicken stock and peas, cook for 2 mins, then add the mustard and chicken. Bring to the boil..
Line a greased oven dish with puff pastry. Spoon your filling on top. Brush the edges of the pastry in the pie dish with water, then cover with pastry for the pie topping. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape..
Bake for 45 mins until golden. Rest for 15 minutes before serving.

And whiles it's a dish that you can. Fill the pie crust with filling and bake according to the pie recipe's directions. The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. It was perfectly moist without being runny, and the pie shells were. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.