CHICKEN POT PIE Recipe | Easy from Scratch | DIY Demonstration

Deronda shows how to make her original CHICKEN POT PIE Recipe!! A favorite American classic!! Recipe below...

CHICKEN POT PIE

Preheat oven to 400 degrees F.

• 1 cup onion, chopped
• 2 Pie Crust, unbaked
• 1/2 teaspoon dried oregano
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1/2 cup carrots, cubed
• 1/2 teaspoon salt
• 1/4 cup heavy whipping cream, may substituted with half & half,
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1 pound chicken tenders or breast, cut into bite-size pieces
• 1/2 cup celery, sliced
• 1/4 teaspoon freshly cracker pepper
• 1/2 teaspoon dried dill weed
• Lightly butter 4 (10 oz) ramekins. Can use 12 cup muffin pan, 6 jumbo muffin pan, or 1 (9-inch) pie pan
• evaporated milk, or whole milk
• 2 cups chicken broth

Whisk together 1 egg with 1 tablespoon of water to make EGG WASH. Set aside.

1. In a 5-quart Dutch oven, or heavy bottom sauce pan, over medium-high heat, add olive oil, celery, onions, and carrot. Cook for five (5) minutes. Stirring.
2. Add butter and chicken. Stir. Cook an additional 4-5 minutes, or until the chicken is no longer pink.
3. Add flour. Cook for one (1) minute. Continue stirring.
4. Add chicken broth, heavy cream, thyme, dill weed, and oregano. Continue to stir until mixture begins to bubble. Bubble for one (1) minute. Remove from heat. Cool slightly.
5. Line bottom of ramekins with unbaked pie crust. Cut pie dough to fit bottom and top of each pan accordingly.
6. Fill with CHICKEN POT PIE mixture until 1/4-inch from top rim of ramekins.
7. Add egg wash around top rim of ramekin.
8. Cover with unbaked pie crust with pie dough hanging 1/2-inch over edge of ramekin.
9. Brush top of dough with egg wash. Make 3-5 small holds in pie dough.
10. Bake on cookie sheet for 20-25 minutes, or until golden in color.

TIPS: Store in refrigerator, in an airtight container, for up to 2 days. Reheat in 300 degrees F. oven for 15-20 minutes.

~~~ENJOY you CHICKEN POT PIE :)~~~