as the weather gets colder you’ll need a
hearty meal to keep you warm hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be showing
you a comfort food favorite chicken
potpie for this recipe you’ll need 1
rotisserie chicken 1 cup of sliced
carrots 1/2 a cup of frozen green peas
and half a cup sliced celery 2 small
cubed potatoes and one can of corn 1/3
of a cup of butter half a cup chopped
onion and a third of a cup all-purpose
flour 1 teaspoon salt and half a
teaspoon each of black pepper garlic
powder and poultry seasoning 2 and a
half cups of chicken broth 1 and 1/3 cup
of milk 2 unbaked deep-dish pie crusts
and 1 egg white after preheating your
oven to 375 remove the chicken from the
bone and cut it into bite-size pieces
once your oven is preheated brush the
bottom crust with egg white and cook it
for about 5 minutes
now in a saucepan add your chosen
vegetables cover that with the chicken
stock and add a quarter teaspoon of the
salt pepper garlic powder and poultry
seasoning and boil it on the stovetop
for 10 minutes
now add your chicken to the vegetables
and boil it for another five minutes
then drain everything and reserve the
stock
make sure that if you’re not using a
precooked chicken boil the chicken with
the stock for the full 15 minutes and
don’t reserve the stock
place your youth sauce pan back over
medium heat and cook the onion and the
butter until the onion is soft and
translucent next add the flour and the
rest of your seasonings to your onion
and butter
next slowly stir in the milk and reserve
chicken broth and allow that to simmer
over medium low heat until the sauce
starts to thicken then remove it from
the heat
now mix the chicken and the sauce and
pour that mixture into the bottom of one
of your pie crusts
cover that with your other pie crust and
seal the edges with some water then cut
some slits in the top to make sure that
the steam can escape
if you want a glossy finish brush the
top with the egg white that you used
earlier place that on a baking sheet and
bake it in your preheated oven for 40 to
45 minutes or until the pastry is golden
brown and the filling is bubbly make
sure to leave it to cool for 10 minutes
before serving
feel free to use different vegetables
depending on what you like and this is a
great way to get rid of leftover chicken
that your whole family is sure to load
hearty meal to keep you warm hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be showing
you a comfort food favorite chicken
potpie for this recipe you’ll need 1
rotisserie chicken 1 cup of sliced
carrots 1/2 a cup of frozen green peas
and half a cup sliced celery 2 small
cubed potatoes and one can of corn 1/3
of a cup of butter half a cup chopped
onion and a third of a cup all-purpose
flour 1 teaspoon salt and half a
teaspoon each of black pepper garlic
powder and poultry seasoning 2 and a
half cups of chicken broth 1 and 1/3 cup
of milk 2 unbaked deep-dish pie crusts
and 1 egg white after preheating your
oven to 375 remove the chicken from the
bone and cut it into bite-size pieces
once your oven is preheated brush the
bottom crust with egg white and cook it
for about 5 minutes
now in a saucepan add your chosen
vegetables cover that with the chicken
stock and add a quarter teaspoon of the
salt pepper garlic powder and poultry
seasoning and boil it on the stovetop
for 10 minutes
now add your chicken to the vegetables
and boil it for another five minutes
then drain everything and reserve the
stock
make sure that if you’re not using a
precooked chicken boil the chicken with
the stock for the full 15 minutes and
don’t reserve the stock
place your youth sauce pan back over
medium heat and cook the onion and the
butter until the onion is soft and
translucent next add the flour and the
rest of your seasonings to your onion
and butter
next slowly stir in the milk and reserve
chicken broth and allow that to simmer
over medium low heat until the sauce
starts to thicken then remove it from
the heat
now mix the chicken and the sauce and
pour that mixture into the bottom of one
of your pie crusts
cover that with your other pie crust and
seal the edges with some water then cut
some slits in the top to make sure that
the steam can escape
if you want a glossy finish brush the
top with the egg white that you used
earlier place that on a baking sheet and
bake it in your preheated oven for 40 to
45 minutes or until the pastry is golden
brown and the filling is bubbly make
sure to leave it to cool for 10 minutes
before serving
feel free to use different vegetables
depending on what you like and this is a
great way to get rid of leftover chicken
that your whole family is sure to load
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