Chicken Pot Pie is a classic that you can easily find in almost any grocery aisle, we firmly believe that making your own chicken pot pie is more than worth it. This comforting dish represents a blend of butter with minced chicken, sliced onions, mushrooms, and mix vegetables in a perfect creamy sauce.
Who likes Chicken Pot Pie? This appetizer will be coated with puff pastry and filled with chicken, mushrooms and various vegetables. This food is liked by all groups because it can make you full. This appetizer can be eaten when gathering with extended family or with friends.
The main ingredients for making Chicken Pot Pie are puff pastry and chicken as the filling. Puff pastry is actually a type of dough made from wheat flour, water and fat in the form of butter. The fat content in puff pastry dough will expand, producing a crispy and soft texture when baked.
To make Puff Pastry, we can also buy it at supermarkets or markets. There are many steps in the process of making puff pastry, starting from wrapping the butter in the dough, rolling, folding, and cooling the dough. The rolling and folding process must be done several times until the dough is thicker.
Cooling the dough is done between the folding process. If you don’t want the hassle, you can use many puff pastry products on the supermarket or market. This option will make it easier to make puff pastry according to your wishes.
Chicken Pot Pie is easy to make, with ingredients that can be found in supermarkets or markets. The main ingredients of this food are puff pastry and chicken fillet, while other additional ingredients are onions, all-purpose flour, mushrooms, sliced various vegetables, milk, Italian herbs, cooking cream, and other spices.
The recipe uses chicken fillet for the filling. You can eat this appetizer with family or friends. Just one portion of this food is enough because it can make you full. Wow, that’s really delicious, right?
This appetizer doesn’t take much time to make, but it tastes really good.
History of Chicken Pot Pie
Chicken Pot Pie originates from prehistoric times in Greece, by mixing chicken and vegetables into a pastry shell. Chicken pot pie was also popular in the Roman Empire, where they often served it at communal meals in the garden.
C.A made the first frozen pot pie in 1951. The Swanson Company makes it with chicken filling.
Other versions of pot pies have toppings made of mashed potatoes, mashed sweet potatoes, cornbread, biscuits and more.
What makes this snack easy to make?
Doesn’t take much time
Making Chicken Pot Pie is relatively easy and quick, making it a popular choice for a cozy family meal. The cooking process is simple because using instant puff pastry only requires a few basic steps, so anyone can make delicious and appetizing dishes.
Easy to find ingredients
Generally easy to find in various supermarkets or markets. This makes it easier for anyone to try making Chicken Pot Pie at home without having to look for ingredients that are hard to find, but the price spent on buying the ingredients is a little expensive.
Flexibility in presentation
Chicken Pot Pie can be served in various ways according to taste and needs. With meat and various vegetable fillings, additional mushrooms can also be an option. This flexibility means Chicken Pot Pie can be enjoyed by a variety of groups with different food preferences.
Nutritional value
Chicken Pot pie is a great source of niacin. Niacin provides energy for the cells. It can also lower cholesterol.
Chicken Pot Pie contains very high level of vitamin A and vitamin C, 37 percent of vitamin A an adults body needs a day, and considerable amounts of vitamin B6.
During the cold season Chicken Pot Pie can be very helpful in empowering our immune system. The energy from niacin on one hand and the extraordinary antioxidants (vitamin C, vitamin A and vitamin B6) and also the protein 8.8g of it on the other hand can boost up our body’s defense mechanism considerably.
3.5 oz (100g) of Chicken Pot Pie has 117 calories (55 calories from fat). It contains 41mg of cholesterol (about 14 percent of the daily value). It is also a bit high in saturated fat (2.5g).
Ingredients of Chicken Pot Pie
- 2 sheet Puff pastry
- ½ Onion cut into small cubes
- 2 cloves Garlic minced
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- ½ cup Mushroom, cut into small cubes
- 1 cup Vegetable mix
- ½ cup Chicken fillet
- 1½ cup Milk
- 100 ml ¼ cup Cooking cream
- 1 tsp Italian herbs
- pinch of Nutmeg
- 1 tsp Mushroom Powder
- ¼ tsp Salt
- ¼ tsp Pepper
Egg Wash
- 1 Egg beaten
- 1 tbsp Milk
How to Make Chicken Pot Pie
First of all, melt butter in a pan over medium heat, then sauté garlic, onions, chicken pieces, mushrooms, and vegetable mix until wilted and fragrant. Add flour and cook until golden.
Then, pour in milk, salt, pepper, mushroom powder, a pinch of nutmeg, and Italian herbs. Cook until boiling. Add cooking cream and cook again until the sauce thickens slightly.
After that, preheat the oven to 180 degrees Celsius. Open the puff pastry and use one of the ramekins as a guide to cut out circles slightly bigger than the ramekins. Gather the remaining pastry scraps, roll them out, and cut them into 2cm strips.
Then, fill each ramekin with the chicken mixture, then dampen the edges of the ramekins with a little water and place a strip of pastry on top. Next, place a pastry circle on top of each and lightly seal the edges with a fork. brush egg wash over the pie.
After that, place the ramekins on a baking sheet and bake at 180 degrees Celsius for 15 minutes.
Serve while it warm, enjoy!
Enjoy this appetizer with your family during leisure time. In addition, you can eat this appetizer with hot tea.
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Chicken Pot Pie
Ingredients
- 2 sheet Puff pastry
- ½ Onion cut into small cubes
- 2 cloves Garlic minced
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- ½ cup Mushroom, cut into small cubes
- 1 cup Vegetable mix
- ½ cup Chicken fillet
- 1½ cup Milk
- 100 ml ¼ cup Cooking cream
- 1 tsp Italian herbs
- pinch of Nutmeg
- 1 tsp Mushroom Powder
- ¼ tsp Salt
- ¼ tsp Pepper
Egg Wash
- 1 Egg beaten
- 1 tbsp Milk
Instructions
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Melt butter in a pan over medium heat, then sauté garlic, onions, chicken pieces, mushrooms, and vegetable mix until wilted and fragrant. Add flour and cook until golden.
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Pour in milk, salt, pepper, mushroom powder, a pinch of nutmeg, and Italian herbs. Cook until boiling. Add cooking cream and cook again until the sauce thickens slightly.
-
Preheat the oven to 180 degrees Celsius. Open the puff pastry and use one of the ramekins as a guide to cut out circles slightly bigger than the ramekins. Gather the remaining pastry scraps, roll them out, and cut them into 2cm strips.
-
Fill each ramekin with the chicken mixture, then dampen the edges of the ramekins with a little water and place a strip of pastry on top. Next, place a pastry circle on top of each and lightly seal the edges with a fork. brush egg wash over the pie.
-
Place the ramekins on a baking sheet and bake at 180 degrees Celsius for 15 minutes.
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Serve while it warm, enjoy!
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