homemade crust

Making your own crust takes this chicken pot pie to the next level. Here's how to make homemade chicken pot pie, the most comforting meal ever.

Chicken Pot Pie

c. all-purpose flour,

butter,

baking powder

kosher salt

c. ice water (or more, if needed)

chicken breasts (or 3 cups shredded cooked chicken)

c. butter,

black pepper

carrots,

onion,

garlic,

c. all-purpose flour

chicken broth

heavy cream

c. frozen peas

tbsp. parsley

thyme leaves

Egg wash

Flaky sea salt

Are you more likely to use store-bought or homemade pie crust?

This is really good, but I’m going to play with the amount of flour in the filling. I don’t think it needs that much. Otherwise, it’s delicious.

Love it!! So delicious! Put green beans in instead of peas because we didn’t have any. Thank you so much for this recipe!

First time I made this. It was great. I added a bit more chicken broth because my mixture was very thick. My question is, can I freeze the second pie? And do I freeze it before I bake it or after.

This was delicious, filling and a wonderful taste, comfort food at its best.

This pie is wonderful. I cheated with almost every main ingredient and it was still absolutely delicious! By cheating, I used store bought crust and except for the onion all my veggies were from a Vegall can. Oh, I did add a splash on Chardonnay because, well, everything is better with wine.

So fabulous! I’m on a restricted diet while nursing so I omitted the onion, garlic and heavy cream, and I added some celery. Turned out great! Everyone was a fan! Even my very picky husband. I used my own crust recipe but it looked very similar to this one (all butter). I also forgot the egg wash but it still browned nicely.

waiting on the results right now, but it smells really good! Thanks for the crust recipe. So many other places I looked just completely skipped that step and said buy store bought.

This is really delicious! While it’s too much for two.... I freeze portions and it freezes well.

made this for the first time last night- actually the first time I have even made a chicken pot pie- my family loved it- the flavors were great- but the garlic did not go- I would either omit completely or use a small sprinkle of garlic powder next time - (when making, i used fresh chopped garlic and used less than recommended)

This recipe was amazing! I have already sent it to so many people after showing this picture on my social media. Only thing I wish I would’ve done is make my own crust vs. purchase but I didn’t have time so next time I’ll definitely do that. Still turned out delicious!

I use refrigerated pie crust and because my son is not crazy about most veggies, I just use canned sweet peas and a whole rotisserie chicken, and he loves it.  Comes out perfect every time and I actually have enough filling to make two pies.

Would be a great pie, with the exception of all the salt. People should only have 1500 grams a day. 1 teaspoon has 2000 grams a day. Pie is way over daily prescribed usage.

Awesome recipe! Def not low-fat, but one slice is very filling. Forgot the salt flake dust at the end. Probs could have used more salt but no one cared. Yummy!

https://streaming.hearstdigitalstudios.com/e11d9f29-5f73-4831-97b6-de53cfa2a445/video_rover_16x9_1080p_hd_1575469341_45335.mp4

This chicken pot pie is comfort food at its absolute finest.

Homemade Chicken Pot Pie Will Cure Your Winter Blues

This Spinach and Artichoke Quiche from Delish.com will put all other quiches to shame. 

Spinach and Artichoke Quiche

c. (1 stick) cold butter, cubed into 1/2" pieces

tbsp. ice water

eggs

garlic powder

red pepper flakes

c. baby spinach

artichoke hearts, chopped

c. shredded white Cheddar

c. Parmesan

This dish was excellent! Served it to my book club and they raved about it!  Yum! Yum! Two thumbs up!

https://streaming.hearstdigitalstudios.com/69f6ceb1-facb-43d4-9b42-4493301598b2/video_rover_16x9_1080p_hd_1521211900_52010.mp4

Make this Spinach and Artichoke Quiche for your next brunch.

Spinach And Artichoke Quiche Puts All Other Quiche To Shame

Here's what you need: flour, kosher salt, active dry yeast, water, cornmeal, flour, tomato paste, hot water, red wine vinegar, maple syrup, salt, pepper, garlic, dried oregano, dried basil, dried marjoram, cayenne pepper

Ultimate Homemade Pizza Recipe by Tasty

flour

salt

dry yeast

cornmeal,

flour, extra,

tomato paste

water

red wine vinegar

maple syrup,

pepper

oregano

basil

marjoram

cayenne pepper

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a very large bowl, whisk together the dry ingredients.

Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.

Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.

Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours,  until doubled in size and porous.

Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.

Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.

Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.

Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.

Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.

Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.

Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn’t burn. Look for the edges to become charred and crispy and the cheese to bubble.

Let the pizza cool for 5 to 10 minutes before cutting and serving.

https://vid.tasty.co/output/75868/landscape_480/1517422661

Super flavorful Greek style pizza with chicken, pesto, feta, kalamata olives, and more is quick and easy, thanks to a no-rise homemade crust - perfect for pizza night.

Chicken-Pesto Greek Style Pizza

Quick and Easy Pizza Dough

cornmeal

pesto

mozzarella

½ cups cooked (chopped chicken)

artichoke hearts

onions

tomatoes

kalamata olives

feta cheese

Parmesan cheese

Make the pizza dough and let it rest 15 to 20 minutes.

Start oven heating to 425 degrees. Prepare a medium size baking sheet or a pizza pan/stone by lightly sprinkling with cornmeal.

Roll and press the dough to fit the pan, building up the edges if you desire a thicker crust, or just rolling flat for a thinner-style.

Prebake the rolled-out crust for 8-10 minutes. If the crust develops a bubble (or two), just gently push down on them with a spatula to deflate after removing from the oven.

Spread the partially baked crust with pesto, sprinkle with mozzarella, and distribute the chicken evenly over the crust.

Add all the vegetables in even layers, starting with the dried tomatoes so they are towards the bottom.

Top with the feta and Parmesan cheeses.

Bake in the 425 degree oven for 8-12 minutes more or until the crust is nicely browned and the cheeses are melting and browning.

Transfer to a large cutting board before cutting into serving pieces.

Hi Jami, Sunday evening here in England.  I just made this pizza using your quick pizza dough recipe (which I made in the bread making machine which has a dough programme) and your frugal pesto (for which I used raw sunflower seeds).  I also substituted Quorn chicken pieces (vegetarian) for the chicken (I just griddled them first) and I used some roasted skinned red peppers and pickled jalapenos.  It was absolutely delicious!  I cut it into 9 as I didn't spot your tip about 12 pieces till just now.  Lee had 3.5, I had 2.5 and there are 3 leftover.  Not sure who will get to eat them . . . . :-)

Top 4 homemade crust recipes from across the web

The most viewed homemade crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Pot Pie

Spinach and Artichoke Quiche

Ultimate Homemade Pizza Recipe by T...

Chicken-Pesto Greek Style Pizza

Top 4 homemade crust recipes from across the web

The most viewed homemade crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Pot Pie

Spinach and Artichoke Quiche

Ultimate Homemade Pizza Recipe by T...

Chicken-Pesto Greek Style Pizza

The most viewed homemade crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine