Imen Dridi Enjoy Michael Symon’s Chicken Pot Pie, which has a comforting mix of tastes. This delicious dish has a flaky crust, juicy roasted chicken, and bright veggies. Crafted with care, this dish takes 75 minutes to make and is delicious enough for six people.
More Michael Symon Recipe:
💗 Why You’ll Love This Chicken Pot Pie Recipe:
- Comforting Memories: It covers you in a warm blanket of old tastes.
- Easy Elegance: Impress your friends with a dish that looks more complicated than it is.
- Versatile Delight: A hit with everyone that can be used for any event.
❓ What Is Michael Symon Chicken Pot Pie Recipe?
Michael Symon’s Chicken Pot Pie, a savory marvel, unites pulled roasted chicken, crisp veggies, and a velvety filling encased in a golden, buttery crust. The symphony of ingredients creates a timeless, hearty delight.
🍗 Michael Symon Chicken Pot Pie Ingredients
- 4 tbsp Unsalted Butter
- 1/2 cup diced Celery
- 1 cup frozen Peas
- 1/4 cup Flour
- 1/4 cup Heavy Cream (or use Half & Half)
- 1 Egg
- 1 diced Yellow Onion
- 1/2 cup peeled, diced Carrot
- 2 tbsp Thyme leaves
- 3 cups Chicken Stock
- 1 whole pulled Roasted Chicken
- 1 tbsp Milk
- Salt & Pepper
Crust Ingredients
- 1 1/2 cups Flour
- 1 tsp Sugar
- 3 1/2 tbsp Ice Water
- 1/2 tsp Salt
- 8 tbsp cold, cubed Unsalted Butter
🥧 How To Make Michael Symon Chicken Pot Pie
- To make the crust, combine flour, sugar, and salt in a food processor. Add cubed butter and pulse until pea-sized.
- Add water gradually to form dough. Divide, wrap, and chill for an hour.
- For the filling, cook onions, carrot, celery, salt, and pepper in butter. Add peas, thyme, flour, stock, and cream. Simmer, add chicken, adjust seasonings, and remove from heat.
- Preheat oven to 400 F. Roll out dough, line ramekins, add filling, and cover with more dough.
- Brush with egg and milk, season, and bake for 15 minutes. Reduce heat to 375 F and bake for 60 more minutes. Let rest for 15 minutes before serving.
💭 Recipe Tips:
- Flaky Perfection: Cold butter is key for a flaky crust. It’s like a musical composition, layers of butter create a golden, crunchy symphony during baking.
- Chill Mastery: Give dough and ramekins a chill break. Like a well-conducted orchestra, this rest refines textures for a pot pie masterpiece.
- Seasoning Savvy: Taste and tweak, be a flavor conductor. Regular adjustments create a harmonious blend, ensuring each bite hits the right note.
🥗 What To Serve With Chicken Pot Pie?
You can serve chicken pot pie with mashed potatoes, steamed veggies, salad, cranberry sauce, roasted sweet potatoes, garlic bread, coleslaw, green beans, cornbread, and fruit salad.
🎚 How To Store Leftovers Chicken Pot Pie?
- In the fridge: Store leftover chicken Pot Pie in the fridge for up to 3 days.
- In the freezer: Freeze Leftovers Chicken Pot Pie for extended freshness, for 3 months.
🥵 How To Reheat Leftovers Chicken Pot Pie?
- In the oven: Reheat Leftovers Chicken Pot Pie for 20 minutes at 350°F.
- In the microwave: Heat Leftovers Chicken Pot Pie for 2-3 minutes at 350°F in a microwave dish.
- In the air-fryer: Leftovers Chicken Pot Pie can be heated in the air-fryer for 5-7 minutes at 375°F.
FAQ’S
How Do You Keep the Bottom Crust Of A Pot Pie From Getting Soggy?
To prevent a soggy bottom crust, blind bake the bottom crust before adding the filling. Simply line the pie dish with the crust, prick the bottom with a fork, and bake it for 10-15 minutes before adding the filling.
Should I Cover Chicken Pot Pie With Foil When Baking?
Covering the pot pie with foil for the first 15 minutes of baking helps prevent the crust from browning too quickly. This ensures that the crust cooks evenly and doesn’t become overly browned or burnt.
How Do I Prevent The Filling From Becoming Too Runny?
To prevent a runny filling, make sure to thoroughly cook the vegetables before adding the liquid. Additionally, allowing the filling to cool and thicken slightly before assembling the pie can help prevent it from becoming too runny.
Can I Make Chicken Pot Pie Without A Rolling Pin?
If you don’t have a rolling pin, you can use a clean, empty wine bottle or a cylindrical glass to roll out the dough. Simply clean the surface and the bottle or glass thoroughly before using it to roll out the dough.
More Michael Symon Recipe:
Michael Symon Chicken Pot Pie Nutrition Fact
- Calories: 851
- Total Fat: 49g
- Saturated Fat: 18g
- Trans Fat: 0.4g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 15g
- Cholesterol: 63mg
- Sodium: 1639mg
- Total Carbohydrates: 80g
- Dietary Fiber: 4.6g
- Sugars: 9.4g
- Protein: 21g
- Calcium: 83mg
- Iron: 3.2mg
- Potassium: 458.7mg
Michael Symon Chicken Pot Pie
Description
Enjoy Michael Symon’s Chicken Pot Pie, which has a comforting mix of tastes. This delicious dish has a flaky crust, juicy roasted chicken, and bright veggies. Crafted with care, this dish takes 75 minutes to make and is delicious enough for six people.
Ingredients
Crust Ingredients
Instructions
- To make the crust, combine flour, sugar, and salt in a food processor. Add cubed butter and pulse until pea-sized. Add water gradually to form dough. Divide, wrap, and chill for an hour.
- For the filling, cook onions, carrot, celery, salt, and pepper in butter. Add peas, thyme, flour, stock, and cream. Simmer, add chicken, adjust seasonings, and remove from heat.
- Preheat oven to 400 F. Roll out dough, line ramekins, add filling, and cover with more dough.
- Brush with egg and milk, season, and bake for 15 minutes. Reduce heat to 375 F and bake for 60 more minutes. Let rest for 15 minutes before serving.
Notes
- Flaky Perfection: Cold butter is key for a flaky crust. It’s like a musical composition, layers of butter create a golden, crunchy symphony during baking.
Chill Mastery: Give dough and ramekins a chill break. Like a well-conducted orchestra, this rest refines textures for a pot pie masterpiece.
Seasoning Savvy: Taste and tweak, be a flavor conductor. Regular adjustments create a harmonious blend, ensuring each bite hits the right note.
