In this video, I am making an American classic and comfort food, chicken pot-pie. This recipe was made for my family, eliminating ingredients and adding my own flavors. The pot-pies came out really delicious and flavorfull; just perfect.
Ingredients for 8 portions:
1 stick, 8 ounces butter, plus 1-tablespoon to brush the bowls
1 small diced onion
1 tablespoon or 4 minced or mashed garlic
1 tablespoon fresh or paste basil
1 tablespoon fresh or dry oregano
Salt and black ground pepper
3 small potatoes cut in small pieces (you can pre-cook them prior to use them)
¼ cup diced mushrooms
¼ cup sweet corn
¾ cup all-purpose flour, plus 1-tablespoon to dust surface
2 cups chicken broth
1 cup heavy cream or milk
16 fry bread dough circles or pie crust dough
1 pound shredded pre-cooked chicken
1 egg beaten with 1-tablespoon water
Notes:
For this recipe I will be using eight glass-heat resistance dessert bowls; to prepare, just apply melted butter to the inside of each bowl.
As the pie dough I will be using the Puerto Rican fried bread dough purchased from the supermarket already prepared. I will be using two pieces for each portion. To get them ready I will stretch them to make them thinner and to fit the size of the dish. I will be making 8 portions of pot pies; so I will have to prepare 16 pieces of the dough. You can also purchase the pie crusts already made and cut them into the necessary size.
I am using a bag of shredded chicken which is about one pound. You can cook your own chicken or use left overs.
Prepare the pie filling:
1. Over medium temperature on the stove, melt the stick of butter.
2. Add the diced onion to the melted butter, sprinkle salt and ground black pepper, and let it become translucent.
3. Once the onion is translucent, add the garlic, the basil, and the oregano.
4. Add the flour and stir until it becomes a paste together with the onion mixture.
5. Add the chicken broth stirring constantly so it does not stick to the pot.
6. Once the flour is mixed with the chicken broth, add the heavy cream or milk; stirring constantly.
7. When the mixture has become a white sauce or gravy, add diced mushroom, corn, potatoes, and chicken.
8. Cover the pot, low temperature to simmer, and let it cook for 20 minutes stirring two or three times to avoid sticking to the pot. (If you use cooked potatoes, you do not have to simmer for 20 minutes.)
Pre-heat oven at 325ºF.
Prepare bowls:
9. Butter each bowl to avoid the crust from sticking to the glass.
10. Stretch each piece of dough, enough to cover the bottom and sides of a bowl, using a rolling pin over a dusted working surface.
11. Cover the inside of each bowl with the stretch dough, try to eliminate any air bubbles trapped between the dough and the dish, and making sure the edge of the bowl is covered as well.
12. Fill each bowl with the chicken mixture.
13. Cover the bowl with a second piece of pastry, pressing the edge together with the bottom portion of the pastry. Make two or three small slits on the dough to let the air escape. Then trim the excess dough hanging on the edges of the bowl.
14. Brush each pie with the egg wash, place them on a cookie sheet.
15. Bake pies over a cookie sheet in a 325ºF oven for 30 minutes or until they become golden.
This recipe came out perfect… of course you can add other vegetables as well.
Background Music: Sea of Ancestry; Jesse Gallagher; YouTube Audio Library
Contact information:
Luz D. Maldonado
PO Box 52299
Toa Baja PR 00950-2299
simplesundayafternoon@gmail.com
luzdeliamaldonado@gmail.com
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes