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November 2018

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Chicken Pot Pie with Herbs Recipe

Chicken Pot Pie with Herbs recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Pot Pie with Herbs recipe  PDF


2 tb Butter
1 Onion, chopped (Or 1 cup
chopped leeks, white Part only) 1/2 ts Minced fresh sage
1/2 ts Minced thyme leaves
2 ts Minced fresh garlic
2 tb Minced sweet green pepper
2 tb Flour
1 1/2 To 1 3/4 cups strongly
flavored chicken stock, heated 2 c Cooked chicken cut into
3/4 inch chunks 1 tb Chopped sweet marjoram
1 c Yellow turnip, peeled and
cut into 1/2 inch Pieces 2 c Wa y potatoes, peeled and
cut into 1/2 inch Pieces 2 c Carrots, peeled and cut into
1/2 inch pieces Salt Cayenne pepper Melt the butter in a heavy saucepan and add the onion, sage and thyme Cook, stirring frequently, for about 3 minutes. Stir in the garlic and green pepper cook for an additional 2 minutes. Remove from the heat and stir in the flour. Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly. The stock should thicken slightly. Add the chicken and sweet marjoram and set aside. Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas. Stir in the milk with a fork. Pat the dough together. If you overmi it, the dough will be tough. Pat the dough to a 1 inch thickness. Cut the biscuits with a biscuit cutter or a straight sided glass dipped in flour. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mi ture. Taste the mi ture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned. VARIATION: PARSLEY CRUST The amount of liquid depends upon the amount of moisture in the air. One trick in making pie crust is to add just enough liquid so that the dough barely holds togather. Then let it sit in the refrigerator for 20 minutes. The flour particles will swell and absorb the liquid and you will have a more tender crust. 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in the shortening with a pastry blender. Little by little, add the liquid, tossing the mi ture with a fork. Add the parsley, press together and place in the refrigerator for 20 minutes. Roll out on a floured surface. Place over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F oven for 15 to 20 minutes. Let the pie set for a minute before
serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces. Add the chicken stock along with the chicken.

Chicken Pot Pie with Herbs recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
854 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Chicken Pot Pie with Herbs recipe  PDF   Lemon Chicken recipes RSS   New

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