Chicken Pot Pie

Serves 1
tiktok.com

Directions

  1. 1Roll out the pie crust dough.
  2. 2Roll out the pie crust dough.
  3. 3Roll out the pie crust dough.
  4. 4Trim the edges of the pie crust with a pizza cutter.
  5. 5Trim the edges of the pie crust with a pizza cutter.
  6. 6Trim the edges of the pie crust with a pizza cutter.
  7. 7Place one rolled pie crust into a pie plate.
  8. 8Place one rolled pie crust into a pie plate.
  9. 9Place one rolled pie crust into a pie plate.
  10. 10Dock the bottom of the pie crust with a fork.
  11. 11Dock the bottom of the pie crust with a fork.
  12. 12Dock the bottom of the pie crust with a fork.
  13. 13Cut a vent hole in the center of the second pie crust using a cookie cutter.
  14. 14Cut a vent hole in the center of the second pie crust using a cookie cutter.
  15. 15Cut a vent hole in the center of the second pie crust using a cookie cutter.
  16. 16Chill both pie crusts in the refrigerator while making the filling.
  17. 17Chill both pie crusts in the refrigerator while making the filling.
  18. 18Chill both pie crusts in the refrigerator while making the filling.
  19. 19Chop carrots, onions, and celery into medium-sized pieces.
  20. 20Chop carrots, onions, and celery into medium-sized pieces.
  21. 21Chop carrots, onions, and celery into medium-sized pieces.
  22. 22Tear oyster mushrooms into smaller pieces.
  23. 23Tear oyster mushrooms into smaller pieces.
  24. 24Tear oyster mushrooms into smaller pieces.
  25. 25Add 0.5 cup of unsalted butter to a pot over heat.
  26. 26Add 0.5 cup of unsalted butter to a pot over heat.
  27. 27Add 0.5 cup of unsalted butter to a pot over heat.
  28. 28Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
  29. 29Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
  30. 30Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
  31. 31Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
  32. 32Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
  33. 33Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
  34. 34Sauté the vegetables until tender-crisp, about 7-8 minutes.
  35. 35Sauté the vegetables until tender-crisp, about 7-8 minutes.
  36. 36Sauté the vegetables until tender-crisp, about 7-8 minutes.
  37. 37Clear a hole in the center of the vegetables and add a dash of oil.
  38. 38Clear a hole in the center of the vegetables and add a dash of oil.
  39. 39Clear a hole in the center of the vegetables and add a dash of oil.
  40. 40Grate garlic into the hole and sauté it until fragrant.
  41. 41Grate garlic into the hole and sauté it until fragrant.
  42. 42Grate garlic into the hole and sauté it until fragrant.
  43. 43Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
  44. 44Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
  45. 45Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
  46. 46Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
  47. 47Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
  48. 48Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
  49. 49Add 2.5 cups of chicken stock to the pot.
  50. 50Add 2.5 cups of chicken stock to the pot.
  51. 51Add 2.5 cups of chicken stock to the pot.
  52. 52Pour in 0.5 cup of heavy cream.
  53. 53Pour in 0.5 cup of heavy cream.
  54. 54Pour in 0.5 cup of heavy cream.
  55. 55Add 10 ounces of frozen peas to the mixture.
  56. 56Add 10 ounces of frozen peas to the mixture.
  57. 57Add 10 ounces of frozen peas to the mixture.
  58. 58Season the stock with salt and pepper.
  59. 59Season the stock with salt and pepper.
  60. 60Season the stock with salt and pepper.
  61. 61Let the mixture simmer to thicken for about 5 minutes.
  62. 62Let the mixture simmer to thicken for about 5 minutes.
  63. 63Let the mixture simmer to thicken for about 5 minutes.
  64. 64Add 0.25 cup of fresh dill to the thickened filling.
  65. 65Add 0.25 cup of fresh dill to the thickened filling.
  66. 66Add 0.25 cup of fresh dill to the thickened filling.
  67. 67Add 3 cups of shredded roasted chicken to the pot and mix well.
  68. 68Add 3 cups of shredded roasted chicken to the pot and mix well.
  69. 69Add 3 cups of shredded roasted chicken to the pot and mix well.
  70. 70Turn off the heat and remove the filling to cool.
  71. 71Turn off the heat and remove the filling to cool.
  72. 72Turn off the heat and remove the filling to cool.
  73. 73Pour the cooled filling into the cold pie crust.
  74. 74Pour the cooled filling into the cold pie crust.
  75. 75Pour the cooled filling into the cold pie crust.
  76. 76Place the second pie crust on top and crimp the edges to seal.
  77. 77Place the second pie crust on top and crimp the edges to seal.
  78. 78Place the second pie crust on top and crimp the edges to seal.
  79. 79Brush the top crust with an egg wash.
  80. 80Brush the top crust with an egg wash.
  81. 81Brush the top crust with an egg wash.
  82. 82Bake the chicken pot pie in the oven.
  83. 83Bake the chicken pot pie in the oven.
  84. 84Bake the chicken pot pie in the oven.
  85. 85Remove the baked chicken pot pie from the oven.
  86. 86Remove the baked chicken pot pie from the oven.
  87. 87Remove the baked chicken pot pie from the oven.
  88. 88Serve a slice of the chicken pot pie.
  89. 89Serve a slice of the chicken pot pie.
  90. 90Serve a slice of the chicken pot pie.

Ingredients

  • 2 pie crusts
  • 2 pie crusts
  • 2 pie crusts
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • carrots
  • carrots
  • carrots
  • onions
  • onions
  • onions
  • celery
  • celery
  • celery
  • 5 ounces oyster mushrooms
  • 5 ounces oyster mushrooms
  • 5 ounces oyster mushrooms
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • salt
  • salt
  • salt
  • oil
  • oil
  • oil
  • garlic
  • garlic
  • garlic
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.33 cup cognac
  • 0.33 cup cognac
  • 0.33 cup cognac
  • 2.5 cups chicken stock
  • 2.5 cups chicken stock
  • 2.5 cups chicken stock
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 10 ounces frozen peas
  • 10 ounces frozen peas
  • 10 ounces frozen peas
  • pepper
  • pepper
  • pepper
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 3 cups roasted chicken
  • 3 cups roasted chicken
  • 3 cups roasted chicken
  • egg wash
  • egg wash
  • egg wash

Equipment

rolling pinpizza cutterpie plateforkcookie cutter setpotspatulagrateroven

Tips

  • Don't cut vegetables too small for texture.
  • Chill pie crusts while making the filling.
  • Remove filling to cool before adding to pie crust.
Chicken Pot Pie | Clip Recipe