Add the onion, carrot and celery to the stock pot.ĥ. Add tap water until it is about 3-inches above chicken piecesĤ. Remove chicken pieces from baking sheet and place in a large stock pot.ģ.
#DELISH CHICKEN POT PIE SKIN#
Bake the chicken for about 30 minutes, or until skin is nicely browned. KELLY CA SAYS: I like to use dark meat but you may use white meat, if you prefer.Ģ. Sprinkle chicken pieces with salt and pepper. Place chicken pies on the prepared baking sheet. Spray baking sheet with nonstick cooking spray. If you do, skip this step and go to Step II.Ģ 1/2 - 3 pounds of chicken pieces or one whole chicken, cut into quartersġ. Instead of homemade, you can use canned stock, and the meat of a purchased rotisserie chicken or other cooked chicken, but the results will not be quite as delish. This makes a more flavorful stock than one made with raw chicken. I like to brown the chicken in the oven, before I make the stock. KELLY SAYS: The first step in making homemade chicken pot pie is making a nice rich chicken stock. Makes approximately 4 cups chicken stock and 2 cups chopped and deboned chicken meat STEP I: MAKE THE RICH CHICKEN STOCK AND SEPARATE THE CHICKEN MEAT I solved the problem with most soggy chicken pot pies - I have you to prebake the bottom crust before filling it with my rich and flavorful chicken and veggie packed filling so the bottom crust won't get soggy, and then have you bake it again with a top crust until golden brown!
KELLY SAYS: I bake my chicken before using to make a rich stock from because I find I get the most flavor that way! I use a milk and cornstarch thickened filling, rather than a fat-laden butter and flour one, found in most recipes.
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