Food recipe: Hot Pie's pot pie

Hot Pie with his pot pies

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 12

Ingredients

  • 4 tablespoons butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 3 cups shredded rotisserie chicken
  • 1/4 cup flour
  • 3 cups low-sodium chicken broth (more if needed)
  • 1/4 teaspoon turmeric
  • salt and pepper to taste
  • chopped fresh thyme to taste
  • 1/8 cup whole milk
  • 1/8 cup light cream
  • 1 whole unbaked pie crust
  • 1 whole egg
  • 2 tablespoons water

Steps

  1. Preheat the oven to 190 degrees.
  2. Melt the butter in a large pot over medium-high heat, and then add the onion, carrots and celery. Stir them around for about 3 minutes until the onions start to turn clear.
  3. Stir in the chicken. Sprinkle the flour over the top and stir until the flour is all combined with the chicken and vegetables. Cook for 1 minute and then pour in the chicken broth. Mix it around and let it cook and thicken.
  4. Once it starts to thicken, add the turmeric, salt, pepper, and thyme to your liking.
  5. Add the whole milk and light cream and then stir the mixture for about 3 minutes until it bubbles up and thickens. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2 litre baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents in the surface of the dough.
  7. Mix together the egg with water and brush it over the surface of the crust.
  8. Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Cover the pie lightly with foil for the first 15 minutes of baking time to prevent the crust from getting too brown.
  9. Dig in!

Recipe inspired by The Pioneer Woman.

Hot Pie with his pot pies

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 12

Ingredients

  • 4 tablespoons butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 3 cups shredded rotisserie chicken
  • 1/4 cup flour
  • 3 cups low-sodium chicken broth (more if needed)
  • 1/4 teaspoon turmeric
  • salt and pepper to taste
  • chopped fresh thyme to taste
  • 1/8 cup whole milk
  • 1/8 cup light cream
  • 1 whole unbaked pie crust
  • 1 whole egg
  • 2 tablespoons water

Steps

  1. Preheat the oven to 190 degrees.
  2. Melt the butter in a large pot over medium-high heat, and then add the onion, carrots and celery. Stir them around for about 3 minutes until the onions start to turn clear.
  3. Stir in the chicken. Sprinkle the flour over the top and stir until the flour is all combined with the chicken and vegetables. Cook for 1 minute and then pour in the chicken broth. Mix it around and let it cook and thicken.
  4. Once it starts to thicken, add the turmeric, salt, pepper, and thyme to your liking.
  5. Add the whole milk and light cream and then stir the mixture for about 3 minutes until it bubbles up and thickens. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2 litre baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents in the surface of the dough.
  7. Mix together the egg with water and brush it over the surface of the crust.
  8. Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Cover the pie lightly with foil for the first 15 minutes of baking time to prevent the crust from getting too brown.
  9. Dig in!

Recipe inspired by The Pioneer Woman.

Page published: 02 May 2019, 14:34