SKILLET CHICKEN POT PIE CASSEROLE

There’s nothing more comforting than homemade chicken pot pie, especially during the cooler months of the year. When the wind blows hard, it rains on the window and the night falls early, chicken pot pie is an easy and delicious fix: a hot and filling dish appreciated by young and old alike.

Chicken pot pie is a great classic dish from the Anglo-Saxon culinary tradition, which allows you to recycle leftovers by creating a rich, gourmet dish that is perfect for winter meals for the whole family.

For a truly delicious chicken pie, the ideal method is to prepare the dough yourself. You can choose to make filo dough or shortcrust pastry depending on your preference, or you can make it simpler and use ready-made dough to save time.

Creamy and rich, the filling is the part that makes this recipe truly exceptional: It usually contains a mixture of chicken, onions, and carrots, seasoned with salt and pepper.

ingredients

+To prepare the short pastry:
°280g Type 80 flour (type 55 or 65 works well too)
°100 grams of butter
°salt
+For the pie:
°2 chicken stock cubes
°1 onion
°3 celery sticks
°2 large carrots, depending on their size
°3 good sized sweet potatoes
°2 Nice chicken fillets (400 to 500 grams)
°oil
°25 grams of flour
°12 cl of milk
°chopped parsley
°salt
°Pepper
°1 egg

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Methods :

Preparing the short pastry:

In the bowl of the robot, pour the flour, a pinch of salt and the butter cut into pieces. Mix everything until you get a sandy mixture.
Continuing to mix, add a little water spoon by spoon until you get a soft ball of dough.
Leave it for an hour in the refrigerator.
Boil 40 cl of water and stir in 2 chicken stock cubes.
Finely chop the stalks of celery and onions.
Peel the carrots and potatoes and cut into cubes.
Cut the chicken fillet into pieces.
In fry pan, heat a little oil.
Fry the onions over low heat.
Add the carrots and celery and cook 2 minutes, stirring often.
Pour in broth & bring to a boil.
Add the potatoes, reduce heat and cook for 10 minutes over low heat, stirring constantly.
In a frying pan, heat a little oil and brown the chicken pieces. Salt and Pepper.
Heat the milk for one minute in the microwave. Add the flour and stir with an electric mixer to avoid lumps.
Pour over vegetables as soon as they are cooked. Leave it on the fire, stirring, until the mixture thickens.
Remove from heat and add meat, salt, pepper and chopped parsley. Mix well.
Preheat oven to 220 (thermostat 7).
We take the dough out of the refrigerator and cut it in half.
Using a rolling pin, roll out the first half of the dough.
Cover the tart tray with butter paper and put the dough in the tray.
Pour the mixture of vegetables and chicken into the mold.
Roll out the rest of the dough on the work surface and put it on the pie.
Slide the edges of the second circle of dough along the edge of the pie pan (between the filling and the dough) and fold the edges of the first circle of dough over the second, pressing gently to adhere well.
Make 4 slits in the top of the cake to allow air to escape.
In a small bowl, whisk the egg and spread it over the dough with a pastry brush.
If you have some dough left, you can cut out shapes to decorate the pie.
Bake for 15 minutes.
Lower the oven to 175 (thermostat 6) and cook for another 20 minutes.
Serve hot.

Enjoy !

SKILLET CHICKEN POT PIE CASSEROLE!!!

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

To prepare the short pastry:
°280g Type 80 flour (type 55 or 65 works well too)
°100 grams of butter
°salt
For the pie:
°2 chicken stock cubes
°1 onion
°3 celery sticks
°2 large carrots, depending on their size
°3 good sized sweet potatoes
°2 Nice chicken fillets (400 to 500 grams)
°oil
°25 grams of flour
°12 cl of milk
°chopped parsley
°salt
°Pepper
°1 egg

Directions

Preparing the short pastry:
In the bowl of the robot, pour the flour, a pinch of salt and the butter cut into pieces. Mix everything until you get a sandy mixture.
Continuing to mix, add a little water spoon by spoon until you get a soft ball of dough.
Leave it for an hour in the refrigerator.
Boil 40 cl of water and stir in 2 chicken stock cubes.
Finely chop the stalks of celery and onions.
Peel the carrots and potatoes and cut into cubes.
Cut the chicken fillet into pieces.
In fry pan, heat a little oil.
Fry the onions over low heat.
Add the carrots and celery and cook 2 minutes, stirring often.
Pour in broth & bring to a boil.
Add the potatoes, reduce heat and cook for 10 minutes over low heat, stirring constantly.
In a frying pan, heat a little oil and brown the chicken pieces. Salt and Pepper.
Heat the milk for one minute in the microwave. Add the flour and stir with an electric mixer to avoid lumps.
Pour over vegetables as soon as they are cooked. Leave it on the fire, stirring, until the mixture thickens.
Remove from heat and add meat, salt, pepper and chopped parsley. Mix well.
Preheat oven to 220 (thermostat 7).
We take the dough out of the refrigerator and cut it in half.
Using a rolling pin, roll out the first half of the dough.
Cover the tart tray with butter paper and put the dough in the tray.
Pour the mixture of vegetables and chicken into the mold.
Roll out the rest of the dough on the work surface and put it on the pie.
Slide the edges of the second circle of dough along the edge of the pie pan (between the filling and the dough) and fold the edges of the first circle of dough over the second, pressing gently to adhere well.
Make 4 slits in the top of the cake to allow air to escape.
In a small bowl, whisk the egg and spread it over the dough with a pastry brush.
If you have some dough left, you can cut out shapes to decorate the pie.
Bake for 15 minutes.
Lower the oven to 175 (thermostat 6) and cook for another 20 minutes.
Serve hot.
Enjoy !

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