Steps:
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the chicken and cook, tossing occasionally, until brown.
- Add the carrots, celery, onions and 1 tablespoon of salt and cook until the vegetables are soft, about 5 minutes. Add the corn and 3 1/2 cups of the chicken stock and simmer.
- Melt the remaining 3 tablespoons of butter in a separate medium saucepot. Whisk in the flour, stirring constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the cream and the remaining cup of chicken stock. Cook until the mixture has thickened, about 5 minutes.
- Add the cream mixture to the chicken mixture and simmer for 20 minutes. Remove from the heat and stir in the parsley.
- Preheat the oven to 400 degrees F.
- Roll out the Pie Dough to 1/4 inch thickness on a floured surface.
- Line the mason jars with the dough: Cut a circle of dough with the jar lid and then place the dough circle on the bottom of the jar. Use small handfuls of dough to build up the sides to the rim.
- Fill each jar with the chicken mixture and cover with another dough circle. Brush the top of each pie with the yolk and bake until the crust is golden brown, about 20 minutes.
- Combine the flour, salt and sugar in a large bowl or food processor. Using your fingers, work in the butter until the mixture resembles coarse crumbs, or use the pulse setting if you use a food processor.
- Add just enough ice water to bring together the dough. It should form a rough ball. Mix until just combined. If using a food processor, transfer the dough to another bowl and continue mixing by hand.
- Form the dough into a ball, cut in two pieces, wrap each in plastic wrap and chill for at least 2 hours before using.
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Sumon Ray
[email protected]I'm going to make this recipe for my next dinner party.
Haley Billings
[email protected]This recipe is on my to-cook list. It looks amazing!
Margaret Keneke
[email protected]I can't wait to try this recipe! It looks delicious.
Shajid hossain
[email protected]This recipe is perfect for a potluck or a family gathering.
Tawsib _Farabi_official
[email protected]I'm not a fan of thyme, so I used rosemary instead. It was still very good.
Masixole Mgquba
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and comforting dish.
Lae Lae
[email protected]I used a rotisserie chicken to save time. It worked perfectly.
Zabdiel Reyes
[email protected]I added some chopped carrots and celery to the filling. It gave it a nice extra crunch.
KESAB CHANDRA GOUDA
[email protected]I'm allergic to gluten, so I used a gluten-free flour blend to make the crust. It turned out great!
BIPLOB GAMER
[email protected]This was the best chicken pot pie I've ever had! Thanks for sharing the recipe.
little boy
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It was absolutely delicious!
Rajar Badshah
[email protected]This recipe is a keeper! I will definitely be making it again.
HAMZA Hamzaqadri
[email protected]The crust was a bit too thick for my taste, but the filling was delicious.
Ahmad Ziad
[email protected]I love that this recipe uses fresh vegetables. It makes the filling so much more flavorful.
Eric Phiri
[email protected]This was my first time making chicken pot pie, and it was surprisingly easy! The instructions were clear and concise, and the dish turned out beautifully.
Asad Photographer
[email protected]I've made this chicken pot pie recipe several times now, and it always turns out perfectly. It's the perfect comfort food for a cold winter night.
Kieffer Cakobau
[email protected]This chicken pot pie was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of fresh thyme and rosemary.