Best 2 Carol Bergers Coach House Stewed Chicken Pot Pie Recipes
Indulge in the warmth and comfort of Carol Berger's Coach House Stewed Chicken Pot Pie, a culinary masterpiece that promises a delightful journey for your taste buds. This classic dish combines the richness of stewed chicken, enveloped in a creamy and flavorful sauce, with a flaky, golden-brown crust. As you delve into this culinary treasure, discover the secrets behind the perfectly seasoned chicken, the velvety smooth sauce, and the art of crafting a crust that shatters with every bite.
Unravel the secrets of this timeless recipe, with step-by-step instructions that guide you through the process of creating this delectable dish. Learn how to achieve the perfect balance of herbs and spices, ensuring that each bite is a harmonious blend of flavors. Explore the art of creating a roux, the foundation of the creamy sauce that envelops the chicken, and discover the techniques for achieving a flaky, golden-brown crust that will leave you craving for more.
Embark on a culinary adventure and explore the variations of this classic recipe. Delight in the hearty and flavorful Chicken and Dumplings, where tender dumplings swim in a rich chicken broth, or savor the comforting aromas of the Chicken Pot Pie with Vegetables, where vibrant vegetables add a burst of color and nutrition to this classic dish.
Immerse yourself in a world of culinary delights as you explore the diverse recipes presented in this article. From the classic Stewed Chicken Pot Pie to the hearty Chicken and Dumplings and the vibrant Chicken Pot Pie with Vegetables, each recipe promises a unique and unforgettable dining experience. Prepare to tantalize your taste buds and create memories that will last a lifetime.
CAROL BERGER'S COACH HOUSE STEWED CHICKEN POT PIE
This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make.
Provided by Pioneer
Categories Savory Pies
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
- Remove chicken, remove skin from the chicken and de-bone.
- Save 4 cups broth, remove fat.
- Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
- Remove veggies, set aside.
- Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
- When it bubbles and has thickened, add salt & pepper.
- Pour 1/2 the sauce in a casserole dish.
- Add mushrooms and arrange the chicken, add veggies, parsley and peas.
- Pour in remaining sauce.
- Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
- Bake 400f oven for 45 minutes.
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
Tips:
- Use a variety of vegetables for a more flavorful pot pie. Some good options include carrots, celery, onions, peas, and corn.
- If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
- To make the pot pie ahead of time, assemble it completely and then freeze it. When you're ready to serve it, thaw it overnight in the refrigerator and then bake it according to the recipe directions.
- Serve the pot pie with a side of mashed potatoes, rice, or salad.
Conclusion:
Carol Berger's Coach House Stewed Chicken Pot Pie is a classic comfort food dish that is perfect for a cold winter day. The combination of tender chicken, savory vegetables, and creamy sauce is sure to please everyone at the table. With a few simple tips, you can easily make this recipe at home and enjoy a delicious and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
