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Kosher Chicken Pot Pie Recipe

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Chicken Pot Pie Recipes
Chicken Pot Pie Recipes from www.kosher.com

Description

Kosher chicken pot pie is a dish that has been around for centuries. It's a simple dish that has been adapted to meet the dietary requirements of those that follow a kosher diet. This recipe is a classic version of the dish that uses kosher ingredients and is perfect for a family meal or special occasion. The crust is made with a combination of all-purpose flour, butter, and eggs and the filling is a flavorful mix of chicken, vegetables, and a creamy sauce. The result is a delicious, comforting meal that will have everyone coming back for seconds.

Prep Time

This recipe takes about 15 minutes to prepare. You will need to preheat the oven and gather all of your ingredients before you begin. Make sure that everything is ready to go before you start so that you don't have to rush through the process.

Cook Time

This dish takes about an hour to cook. You will need to prebake the crust for 20 minutes and then fill it with the chicken and vegetables and bake for an additional 40 minutes. It's important to keep an eye on it and make sure that the crust does not burn.

Ingredients

  • 1 pre-made pie crust (kosher)
  • 4 cups cooked, diced chicken
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup frozen peas
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place the pie crust in a 9-inch pie pan and press it into the bottom and sides. Prick the bottom and sides with a fork and bake for 20 minutes.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the carrots, celery, and onion and cook until they are softened, about 5 minutes.
  4. Add the flour and stir to combine. Cook for 1 minute. Add the chicken broth, milk, salt, pepper, thyme, and garlic powder. Bring to a boil and cook until the sauce is thickened, about 5 minutes.
  5. Add the cooked chicken and frozen peas and stir to combine. Pour the mixture into the pre-baked pie crust.
  6. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.
  7. Let cool for 10 minutes before serving.

Equipment

  • 9-inch pie pan
  • Large skillet
  • Spatula
  • Whisk

Notes

This recipe can be made with any type of cooked chicken. You can also use leftover cooked vegetables, such as potatoes or squash, in place of the carrots, celery, and onion. You can also use any type of frozen vegetables in place of the peas.

Nutrition: Per Serving

  • Calories: 538
  • Fat: 24g
  • Carbohydrates: 44g
  • Protein: 30g
  • Sodium: 1020mg
  • Fiber: 5g

Recipe Tips

  • To make the crust extra flaky, use cold butter and handle it as little as possible.
  • For a creamier filling, use heavy cream in place of the milk.
  • If you don't have any kosher ingredients, you can use regular ingredients in this recipe.
  • If you find that the filling is too dry, add a little more milk or cream.
  • For a crispier crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of milk).

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