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Chicken Pot Pie with Cheddar Crust
Chicken Pot Pie with Cheddar Crust
Ingredients
- 3 pounds chicken bone-in
- 6 quarts water
- 1 pinch salt
- 2 1/2 pounds potatoes peeled and diced
- 1 bunch celery diced
- 1/4 cup butter
- 2 pounds baby carrots halved
- 1 onion diced
- 7 tablespoons butter
- 6 tablespoons all purpose flour
- 2 cups cream
- 1/4 cup parsley chopped
- 1/4 cup onion green, chopped optional
- 4 tablespoons butter
- 2 cups flour
- 1/4 cup water ice
- 1 cup cheddar cheese shredded
- 1 egg yolk lightly beaten
- salt and black pepper to taste
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Instructions
- Preparation of meat:Add chicken to a stockpot and add water and salt. Simmer over medium heat until meat is well cook and separates easily from the bone, usually about 45 minutes. Remove chicken and save broth. Remove bone from chicken and discard bone. Cut into bite pieces.
- Preparation of vegetableIn a stockpot add potatoes and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl. Bring a second pot of water to a boil over high heat. Add the carrots, and cook 5 minutes or until tender. Add the onion and cook 3 minutes more or until tender. Remove from heat and drain.
- Combining chicken and vegetables: Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion. Mix in potatoes, celery and chicken cook for about 15 minutes.
- To make the sauce:Melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream
- Combining sauce, vegetable and chicken:Add the cream sauce over the vegetables and chicken mixture, mixing to coat evenly. Prepare a grease 13 inch baking dish and transfer the mixture.
- Crust:To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour and mix until the mixture is lumpy. Stir in the Cheddar cheese and sprinkle the ice water over the mixture. Form the dough into a soft ball. Knead until smooth and elastic. Roll dough out on a lightly floured working surface until large enough to cover the entire baking dish.
- Baking:Preheat oven to 350 degrees F. Place crust over the baking dish with its contents. Tuck in edges to just fit over baking dish. Brush with the beaten egg yolk. Create venting holes in the center by piercing with a fork. .Bake for 35 minutes or until crust becomes golden brown.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1903kcal (95%)Carbohydrates: 136g (45%)Protein: 83g (166%)Fat: 114g (175%)Saturated Fat: 50g (313%)Trans Fat: 1gCholesterol: 581mg (194%)Sodium: 832mg (36%)Potassium: 2807mg (80%)Fiber: 16g (67%)Sugar: 18g (20%)Vitamin A: 34098IU (682%)Vitamin C: 71mg (86%)Calcium: 557mg (56%)Iron: 11mg (61%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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