This is one of the best Chicken pot pie made well combined with a complete mix of chicken, mixed vegetables (carrots, celery, onion, tomatoes, corn and potatoes) spiced with ground black pepper and paprika and flavored with dried thyme and dijon mustard in a delicious flaky pie crust. A scrumptious pot pie that making this dish a complete nutritious one pot meal!
Traditionally a pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape giving a attractive look and texture. It is almost a variation of the pastry. The pie recipes of the Australian meat pie and many British regional variants on contrast have a top flaky pastry but body is made heavier, more mechanically stable shortcrust, hot water crust or similar pastry. Whereas a typical American pot pie has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas). Frozen pot pies are also often available in individual serving size.
There are varies ways of making a pot pie where some American pie have no bottom crust and are more similar to a baked casserole (chicken or dumplings) than to a traditional meat pie. Here the remaining top crust is not required to offer any concrete support; hence it can be made by closely spacing small dollops of drop biscuit dough onto the stew like filling before baking.
One can excellently make two main variants of pies, sweet pie and savory pie. Popularly baked sweet pies are the Apple pie (is a fruit pie or tart in which the key filling ingredient is apples and is usually served with whipped cream or ice cream on top), Strawberry pie (brings the sweet flavors of summer to the table, pie filled with deliciously simple fresh strawberry pie), Banana pie, Key lime pie (is an zesty flavored American dessert made of Key Lime juice, egg yolks, and sweetened condensed milk in a pie crust) while savory pies can be Egg and potato pie, Chicken pie, Vegetarian shepherds pie etc. Making of pie is completely your own choice which can be made according to your taste and choice of fillings, spices and flavors. A variety of fruit and berry pies are very similar, varying only the fruit used in the fillings. Fillings for sweet or fruity are often mixed.
Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. This dish remained as a core staple of diet for travelers and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an excellent adaptation of the pie to a working man’s daily food needs.
Preparing the chicken pot pie is quite easy. To try this delicious recipe, firstly preheat oven to 425 degree F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. In that add onion and sauté for 2 minutes. Add chicken pieces and sauce for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.
In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.
This makes a nutritious, appetizing, easy to store, easy to carry dish. This is an exceptional and amazing homemade pie with all natural ingredients where just one bit will tell you that you are into a Gourmet Treat. Yummmmmm! Happy Cooking!