Chicken Pot Pie Nouveau Marose Recipes

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CHICKEN POT PIE NOUVEAU

Steps:

• Bring 1 C. broth to a boil, add carrots and rosemary, boil 4 minutes. Drain, reserving liquid. Discard rosemary. Blanch snap peas, drain, rinse under cold water, add to carrots. Cut a small in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 to 4 minutes. Add reserved carrot liquid and enough broth to equal 2 C. Cook, whisking, until thickened. Add a sprig of rosemary, cover, set aside to cool. Lightly butter 4 to 1½ cup ramekins. Place a portion of chicken in each, followed by a portion of the vegetables. Pour the thickened sauce over each mixture. Cover ramekins and place in refrigerator. On a cool, floured surface, roll out patry to form a ¼ inch thick rectangle. Cut into 4 rectangle. Whisk water and egg together, brush the outside rim of each ramekin with egg wash. Drape patry over top and seal edges. Trim any excess dough and chill in freezer for 20 minutes. Preheat oven to 475 degrees F. and bake 15 to 18 minutes, til pastry is puffed and well-browned.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN POT PIE NOUVEAU

Steps:

• 1. Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
• 2. Drain, reserving liquid and discard rosemary.
• 3. Blanch snap peas, drain, rinse under cold water, add to carrots.
• 4. Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
• 5. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
• 6. Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
• 7. Add a sprig of rosemary, cover, set aside to cool.
• 8. Lightly butter 4 - 1 1/2 cup ramekins.
• 9. Place a portion of chicken in each, followed by a portion of the vegetables.
• 10. Pour the thickened sauce over each mixture.
• 11. Cover ramekins and place in refrigerator.
• 12. On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
• 13. Cut into 4 rectangles.
• 14. Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
• 15. Drape pastry over top and seal edges.
• 16. Trim any excess dough and chill in freezer for 20 minutes.
• 17. Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.