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Alright, don’t linger, let’s plan this from scratch chicken pot pie menu with 20 components which are absolutely easy to have, and we have to process them at the very least through 19 actions. You should devote a while on this, so the resulting food could be perfect.
Composition - From Scratch Chicken Pot Pie:
Get 1 large roaster chicken
Require 1 bunch - giblets
Need 3 tbsp of olive oil, extra virgin
Take 1 cup all-purpose flour, for gravy
Take 1 tsp of onion powder
Need 1 tsp of granulated garlic
Give 1 tsp bay leaf, ground
Need 2 tsp - salt, for gravy
Provide 1 tsp - black pepper, ground
You need 2 cup water, for gravy
Get 1 stick - butter, for gravy
Require 1/2 cup of cream
Get 1 cup for green peas
Make ready 2 large of carrots, diced
Take 3 medium for potatoes, diced
You need 1/4 cup for bacon fat
Make ready 1 stick of butter, for crust
Provide 2 cup all-purpose flour, for crust
You need 1/2 tsp of salt, for crust
You need 1/4 cup ice cold water, for crust
From Scratch Chicken Pot Pie making:
bake the chicken at 350°F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165°F.
While the chicken cooks, toss the giblets in 1 cup of flour, thoroughly coating them, waiting a minute or two, and then coating some more.
On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets.
Fry the giblets crispy on the outside, allowing them to erode as they stick to the bottom of the pan, and then break them up a bit to crisp them some more.
Add the rest of the flour, and then slowly add one cup of water, while stirring, to deglaze and mix. It should paste quickly, so add, slowly the second cup of water, while stirring.
Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes.
Add the drippings from the chicken, and stir until incorporated.
Fish out the bits, and feed them to the dog.
Add the stick of butter, and, when melted in, stir in the cream, too.
Add the veggies, and cook soft.
Tear apart the chicken, and add as much chicken as the gravy can hold. It should be about 3/4 of the chicken. Stir, salt to taste, and turn off the heat once it's incorporated.
Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix.
Once the dough is mixed, break into two lumps, and roll out one. Once rolled, roll the dough carefully back up with the rolling pin to ease the transition to the pan.
Unfurl the dough in a 9x17in casserole, and press out a bottom layer. I know, blasphemy, right? It doesn't need to be perfect.
Cook the bottom crust for about 10 minutes at 350°F.
Now add the filling to the bottom crust.
Roll out a top crust, and then roll up that crust, and then roll it out on top of the filling. It's a pot pie; again, it doesn't need to be perfect.
35 minutes at 350F, with another few minutes added at the end, at broil, to brown.
Let set for a few minutes at least, and then serve.
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