American Chicken Pie

The American chicken pie or chicken pot pie is a classic American chicken pie, specifically from the southern United States.

It consists of a puff pastry cake with a creamy chicken gardener filling.

Next, we show you how to make American chicken pot pie so you can give your dinners a different touch.

Option 1: American Chicken Pie

coffee cake with streusel

First, peel the onion and chop it very finely.
In addition, remove the ends of the leek and make incisions along it. Wash it well inside to remove possible remains of earth and itching.
Then, cut the ends of the carrot, peel it and chop it into small cubes.
Next, peel the garlic clove and mince it tiny.
Then clean the chicken, removing the pieces of fat. Cut it into large cubes and season to taste.
Meanwhile, in a frying pan over the fire, pour a splash of oil and sauté the vegetables (onion, garlic, leek and carrot)
Everything should be poached together until the vegetables are very tender .
Then add the chicken and fry until it turns color.
Next, add a tablespoon of flour and fry to roast it.
Add a cup of chicken broth and stir.
Add the peas and corn and season with the Provencal herbs.
Cook until the sauce thickens (about 10 minutes).
Turn off the heat and add the liquid cream. Stir well to integrate it.

Let cool and reserve.
Preheat the oven to 200ºC above and below.
Grease a round baking dish with butter and place a puff pastry sheet on top.
Adjust it well in the source and prick it with a fork so that it does not swell when cooking .
Pour the filling over the top, distributing it well.
Cut the excess and seal the edges of the cake well.
Garnish the cake with the leftover puff pastry to taste.
Paint the surface with beaten egg.
Finally, bake for about 30 minutes until the puff pastry has risen and is golden brown.

Find out how to make: Chicken pita bread

meatloaf

First, if the chicken is raw, fry it in a pan with a little oil until it is golden brown. If it’s cooked, cut it into chunks.
Then chop the onion, leek and garlic, mincing them well.
In the same skillet, sauté the onion, garlic, leek and bacon until well done. Remove and reserve.
Then, put the butter in a saucepan over the heat, and when it is melted, add the flour and mix with a few rods.
Meanwhile, let it cook for about 2 minutes and gradually add the broth, wine and nutmeg.
Also, season to taste.
Continue cooking without stopping stirring until a light mixture remains (about 10 minutes).

Remove from the heat and add the chicken, the vegetables with the bacon and the grated cheese. Let it temper.
Preheat the oven to 200ºC.
Grease a baking dish with butter and place the shortcrust pastry on top, so that it covers the bottom and the walls.
Put all the filling and cover with the puff pastry sheet.
Trim the leftovers, seal the edges, and decorate.
Brush with a beaten egg to brown.
To finish, bake for half an hour until the puff pastry is golden.