When you place the chicken pot pie in the oven put it on a cookie sheet or in a large pan, the foil will be loose and wobbly when you’re taking it out and there is nothing worse inside your oven.
Chicken Pot Pie
Servings
8 Servings
Ingredients
- 1 cup of chicken broth
- 2 cup of pulled apart chicken
- 1 cup of vegetables carrots, peas, zucchini, onions,etc
- 3 tbsp flour
- 3 tbsp margarine
- salt and pepper to taste
- 2 deep dish pie crusts
Instructions
- Place the flour and margarine in a pan together and whisk till it dissolves to create a roux.
- Add chicken broth and allow it to bubble for 5 minutes uncovered (you are intentionally trying to cook out some of the water, so that a more condensed flavor remains).
- Add the vegetables and meat and stir. Pour the mixture into a deep dish pie crust and cover it with the other crust.
- Cut slits in the top to release steam and place it in the oven for 1 hour at 350°. Allow it to stand for 20 min before serving.
For this recipe I would use the rolled pie dough which is easy to find in most super markets in Israel and hard to find in the US
Puff Pastry Dough, I can purchase loads but “Rolled Pie Dough” is NOT available in Osher Od, Rami Levy (in-store nor online), Yesh (all outlets), Zol B’Gadol or online markets. You must live either in Ramat Bet Shemesh or Tel Aviv. In the US, I could get it easily, either from a bakery or frozen but, I’m not there at present.
I live in Beersheva and can find it every where so that is surprising that it wouldn’t be available throughout the country. I like the one in the yellow package by Maadnot, they have a yellow and green one that is for savory and a yellow and red for sweet. I believe I have seen other brands too, but this one has a nice picture of quiche and pie so you can tell what it is. It is called this in hebrew בצק פריך למאפים מלוחים
There was no mention of how to make the pie crust. There was no mention on how to make the other crust that covers the pie either. How come?
https://jamiegeller.com/recipes/no-margarine-pastry-pie-tart-or-quiche-crust/ NO MARGARINE PASTRY PIE, TART OR QUICHE CRUST
https://jamiegeller.com/recipes/pareve-pie-crust/?li_source=LI&li_medium=m2m-rcw-jamiegeller Here’s a pie crust from Jaime but you will have to determine if it’s too sweet for you to be used with this Chicken Pot Pie. You can cut down the sugar down to 1 tablespoon for less sweetness.
For this recipe we suggested store bought pie dough, but it is great if you want to make your own.
Thanks for responding. I’m getting a lot of feedback from people in Israel as the ready pie dough /shells are NOT available in Israel. There’s an importer that imports graham cracker pie shells that’re ready to have the filling poured in and baked but not plain pie shells. In Beer Sheva, can you get these dough pie shells or pie dough? How about tart shells? There’s a distributor in NY selling tart shells Made In Israel but upon doing research, these tart shells aren’t available in Jerusalem or Tel Aviv.
What a delicious and easy recipe. And a great way to use up the chamaetz! Thanks.
Quick and easy recipe. Great way to use leftover boiled chicken from chicken soup!
This is a simple-to-make chicken pot pie. It has excellent flavor.