Hamdi Saidani Bobby Flay’s Chicken Pot Pie is made with chicken, carrots, peas, celery, butter, onion, flour, chicken broth, milk, and pie crusts. This hearty Chicken Pot Pie recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients Needed:
- 3 tablespoons olive oil
- 3 cloves garlic, pressed
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
- 10 chicken wings
How To Make Chicken Pot Pie?
- Preheat the oven: Preheat the oven to 220°C / 425°F.
- Cook the chicken and vegetables: In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for 15 minutes, then remove from heat and drain.
- Make the sauce: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk, stirring continuously.
- Thicken the sauce: Reduce the heat to medium-low and simmer until the sauce thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Assemble the pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot sauce mixture over the top.
- Cover with top crust: Cover with the top crust, seal the edges, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape.
- Bake: Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes.
- Cool and serve: Cool for 10 minutes before serving. Serve immediately and enjoy!
Recipe Tips:
- Cook chicken and veggies together: Boil chicken, carrots, peas, and celery at the same time to make the chicken tender and give it more flavor.
- Use cold butter for the sauce: Using cold butter helps make the sauce thicker and creamier without it becoming too oily.
- Stir the sauce often: While making the sauce, keep stirring to stop lumps from forming and to keep it smooth.
- Make slits in the top crust: Cut small slits in the pie crust before baking to let steam escape and avoid a soggy crust.
- Let the pie cool before slicing: Allow the pie to cool for 10 minutes before you cut it so the filling can set and not spill out.
How To Store Leftovers?
- Refrigerate: First, let the leftover Chicken Pot Pie cool to room temperature. Then, cover it with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Allow the Chicken Pot Pie to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
Nutrition Facts
Servings Per Recipe 8
- Calories 412
- Total Fat 24g
- Saturated Fat 9g
- Cholesterol 55mg
- Sodium 517mg
- Total Carbohydrate 30g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 18g
- Vitamin C 6mg
- Calcium 53mg
- Iron 2mg
- Potassium 320mg
More Bobby Flay Recipe:
- Bobby Flay Chicken And Dumplings
- Bobby Flay Jerk Chicken
- Bobby Flay Fried Chicken Sandwich
- Bobby Flay Peach Chicken
Bobby Flay Chicken Pot Pie
Description
Bobby Flay’s Chicken Pot Pie is made with chicken, carrots, peas, celery, butter, onion, flour, chicken broth, milk, and pie crusts. This hearty Chicken Pot Pie recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C / 425°F.
- Cook the chicken and vegetables: In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for 15 minutes, then remove from heat and drain.
- Make the sauce: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk, stirring continuously.
- Thicken the sauce: Reduce the heat to medium-low and simmer until the sauce thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Assemble the pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot sauce mixture over the top.
- Cover with top crust: Cover with the top crust, seal the edges, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape.
- Bake: Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes.
- Cool and serve: Cool for 10 minutes before serving. Serve immediately and enjoy!
Notes
- Cook chicken and veggies together: Boil chicken, carrots, peas, and celery at the same time to make the chicken tender and give it more flavor.
- Use cold butter for the sauce: Using cold butter helps make the sauce thicker and creamier without it becoming too oily.
- Stir the sauce often: While making the sauce, keep stirring to stop lumps from forming and to keep it smooth.
- Make slits in the top crust: Cut small slits in the pie crust before baking to let steam escape and avoid a soggy crust.
- Let the pie cool before slicing: Allow the pie to cool for 10 minutes before you cut it so the filling can set and not spill out.
Bobby Flay Chicken Pot Pie