Chicken Pot Pie |チキンのポットパイのレシピ


chicken pot pie thumb

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Chicken Pot Pie |チキンのポットパイのレシピ

Ingredients (makes 8 pot pies)
❤ 6 tbsp butter
❤ ¾ onion, finely chopped
❤ 1 stalk celery, diced
❤ salt & pepper
❤ 6 tbsp flour
❤ 3 cups chicken stock
❤ 1 cup milk
❤ 1 large potato, diced and blanched
❤ 1 large carrot, diced and blanched
❤ 1 cup frozen peas, defrosted
❤ 1 cup frozen corn, defrosted
❤ 5 button mushrooms, halved and sliced
❤ 2 chicken breasts, cooked and roughly chopped
❤ basic pie crust, rolled to 1/8-inch thick (recipe here)
❤ 1 beaten egg

1. Melt the butter in a frying pan set to medium heat. Add the onions and celery and cook for 2 minutes. Add the salt, pepper and flour and cook for 3-4 minutes.
2. Pour in the chicken stock and bring it to a boil. Reduce to low heat and simmer until the stew thickens, 8-10 minutes. Add the milk and cook for an additional 4 minutes.
3. Remove the pan from the heat and add the potatoes, carrot, peas, corn, mushrooms and chicken. Season with more salt and pepper, if desired. Pour the stew into 8 ramekins.
4. Cut the pie crust into 8 circles that are slightly bigger than the rim of the ramekins.
5. Place the crust on top of the ramekins and tuck the edges of the crust into the edges of the ramekins with a fork. Cut open an X in the center of each pot pie with a sharp knife, then brush with the beaten egg. Place the ramekins on a baking sheet and bake at 400F for 35-40 minutes until the crust is brown and crispy.
6. Remove from the oven and let cool 5 minutes before serving.

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chicken pot pie thumb


Chicken Pot Pie |チキンのポットパイのレシピ

❤バター 大さじ6
❤玉ねぎ(みじん切り) 3/4個
❤セロリ(角に切った) 1本
❤小麦粉 大さじ6
❤鶏がらスープ 3カップ
❤牛乳 カップ1
❤じゃがいも(角に切って、さっと茹でた) 大1個
❤人参(角に切って、さっと茹でた) 大1個
❤冷凍グリーンピース(解凍した) カップ1
❤冷凍コーン(解凍した) カップ1
❤マッシュルーム(半分に切り、スライスした) 5個
❤鶏もも肉(焼いた) 2つ
❤パイの生地(4mmの厚さに伸ばした) (レシピはこちらです)
❤卵(割りほぐした) 1個




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