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Oct 17, 2018 · HOW TO MAKE HOMEMADE CHICKEN POT PIE CRUST. To make a chicken pot pie crust from scratch, you'll whisk together flour, and salt, cut in cold butter and shortening using either a pastry blender or your food processor, and then drizzle in ice-cold water.
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May 1, 2024 · Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes.
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Jul 31, 2024 · You can make this easy chicken pot pie gluten-free or dairy-free, swap out the vegetables, or save this recipe for Thanksgiving and use up leftover turkey in place of chicken. I use a basic medley of peas, carrots, onions, and celery in this chicken pot pie, but feel free to add things like sliced mushrooms, small diced potatoes (sauté them with the onions and celery to soften them), or your ...
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Jan 31, 2024 · Tips for the Best Chicken Pot Pie Recipe with Puff Pastry. If you don’t have a 10-inch cast iron skillet, you can substitute with a deep-dish pie plate or a 2-quart casserole dish. If you’re serving a larger crowd, make two chicken pot pies. The puff pastry comes in a package of two sheets, so you only need one box.
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Oct 1, 2024 · Can chicken pot pie be frozen? Yes, the unbaked chicken pot pies and can be frozen for up to 3 months. Wrap the pies tightly in plastic wrap and then foil, and freeze. When you’re ready to enjoy it, you can bake it straight from the freezer; just be sure to allow about 10 minutes extra baking time and cover if the pastry starts to get too brown.
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Oct 21, 2024 · Step 1 Preheat the oven to 375ºF. Step 2 In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.
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Sep 19, 2024 · This recipe made the best chicken pot pie! My favorite part is the puff pastry. The crust if flaky, buttery and so easy with which to work. I used Pepperidge Farm Puff Pastry Sheets. I used boneless and skinless chicken breast and thighs. Also, I used fresh vegetables: carrots, celery, potatoes, and mushrooms while I did use frozen peas.