The Best Chicken Pie In The World Recipes

THE BEST CHICKEN POT PIE EVER!

Steps:

• In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
• Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
• In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
• Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
• Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
• When done, the inside ingredients will be thick and creamy.

THE BEST CHICKEN PIE IN THE WORLD

Steps:

• 1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil. Rinse chicken and pat the chicken dry with paper towels. Season with salt and pepper as desired. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
• 2. Melt the butter in a large saucepan over medium heat. Cook the celery in butter until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring, until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper.
• 3. Let the filling cool until just warm, about 30 minutes. Spoon the chicken mixture into the bottom pie shell (which has been placed in pie plate) and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers. Crimp edges of pastry. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

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.

WORLD'S BEST CHICKEN POT PIE

Steps:

• Cook the carrots in boiling water for 5-7 minutes, then drain.
• Dice the chicken and ham.
• Melt the butter and cook the onion until transparent. Add the flour and cook for a minute or so, then gradually stir in the chicken stock. Bring to a boil, stirring continuously and simmer until thickened.
• Stir in the milk, cream, parsley, and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
• Remove the bay leaves.
• Mix in the chicken, ham, peas, and carrots.
• Pour into the pie pastry and even out.
• Moisten the edge of the pastry with water, and top with remaining pastry. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape.
• Bake at 375f for about 40 minutes, or until pastry is cooked.
• Serve hot.