How to Make Chicken Pot Pie | Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Cut up the chicken and put it in a large pot with the water, bay leaf and salt. Boil for 1 hour until tender, or cook for 20 minutes in a pressure cooker.
3. Take out the chicken, let it cool, then pull the meat off, discarding skin and bones. Keep the cooking liquid.
4. In a pot, sauté the vegetables in 4 tablespoons of butter for about 5 minutes until they start to soften. Set aside.
5. In the same pot, melt the remaining butter and make a roux with the 1/2 cup flour.
6. Add about a cup of the cooking liquid and whisk it into the roux. Slowly add the rest of the liquid, whisking constantly until smooth.
7. Stir in the sage and pepper and simmer for about 5 minutes until thickened. Turn off the heat.
8. Line two pie pans, or one 9×12 dish, with pie crust if making a double-crust pie.
9. Layer the vegetables, chicken and parsley, then pour the sauce over. Leave about 1/2 inch of space below the rim.
10. Top with pie crust or biscuit pieces. If using a solid crust, cut a few slits in it.
11. Bake for 30-45 minutes until golden brown.
12. Let cool for 20 minutes before serving.

Summarized from Hilah Cooking's video. Watch it for the details.

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