Skip to content Skip to sidebar Skip to footer
Home / chicken / copper / recipe

Copper Pot Chicken Pot Pie Recipe

Post a Comment

Copper Chef Chicken Pot Pie Copper chef, Chicken pot pie, Pot pie
Copper Chef Chicken Pot Pie Copper chef, Chicken pot pie, Pot pie from www.pinterest.com

Description

Chicken pot pie is a classic comfort food dish that's always a crowd pleaser. This copper pot chicken pot pie recipe takes the traditional dish and takes it up a notch by baking it in a copper pot. The copper pot helps to create a crispier crust and a more flavorful dish. The hearty filling is made up of chicken, carrots, potatoes, and peas and is covered with a flaky puff pastry crust. It's an easy to make recipe that will create a beautiful and delicious dish for any occasion.

Prep Time

This copper pot chicken pot pie recipe will take about 45 minutes to prepare. You'll need to pre-cook the chicken, vegetables, and pastry crust before assembling the dish. This will help to ensure that everything is cooked through properly and that the crust is crisp and golden brown when it comes out of the oven.

Cook Time

Once the pot pie is assembled, it will need to bake in the oven for about 40 minutes. The puff pastry crust will become golden brown and the filling will be hot and bubbly when it's done. It's important to keep an eye on the pot pie while it's baking to make sure it doesn't burn or overcook.

Ingredients

  • 2-3 cups cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1 cup peas
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

Preheat the oven to 400 degrees F. Grease a copper pot with butter. In a large bowl, combine the cooked chicken, carrots, potatoes, and peas. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until a paste forms. Slowly add the chicken broth and whisk until the mixture thickens. Add the salt and pepper and stir to combine. Pour the sauce over the chicken and vegetable mixture and stir to combine.

Lay the puff pastry sheet on a lightly floured surface and roll it out to fit the size of the copper pot. Place the pastry into the pot, pressing it against the sides. Pour the chicken and vegetable mixture into the pot and spread it evenly. Brush the pastry edges with the beaten egg. Place the pot in the oven and bake for 40 minutes, or until the pastry is golden brown and the filling is bubbly.

Equipment

  • Large bowl
  • Medium saucepan
  • Rolling pin
  • Copper pot
  • Pastry brush

Notes

This copper pot chicken pot pie recipe is a great way to use up leftover cooked chicken and vegetables. You can substitute different types of vegetables depending on what you have on hand. You can also use store-bought puff pastry if you don't have time to make your own.

Nutrition: Per Serving

Calories: 370 | Fat: 21g | Protein: 17g | Carbs: 27g | Fiber: 2g | Sodium: 430mg

Recipe Tips

  • If you don't have a copper pot, you can use a regular baking dish instead. The crust won't be as crispy, but the dish will still be delicious.
  • If you want to add more flavor to the dish, try adding garlic, herbs, or spices to the sauce.
  • If you want to make the dish healthier, try substituting half of the butter with olive oil.
  • If you want to make the dish vegetarian, substitute the chicken with mushrooms, tofu, or beans.

Post a Comment for "Copper Pot Chicken Pot Pie Recipe"