How To Elevate CHICKEN POT PIE


24 Apr
24Apr

When considering dinner, sometimes all it takes is tweaking the presentation or flavors.

Chicken Pot Pie is such a warm hug from the inside and an easy meal to put together; I just never found the thick, goopy gravy appealing. I was expecting two cousins over for beverages and dinner that day, so I prepped and stacked beforehand. The biscuits went in the oven as I was making the sauce, so I only needed about 5 minutes at the stove before presenting a stylish, upgraded meal. This individual chicken pot pie absolutely showed up differently.  :)

Look what I did here with the chicken potpie featured.  I wouldn’t call it deconstructed-it’s layered.


Each component was built up in a cooking ring:

These are great and come in all sizes.


For the crust, I sliced biscuits width-wise, and baked them separately.


All the other ingredients were in separate bowls.

Mashed potato at the base, then peas, then cubed chicken that I sautéed with onions, rosemary, sage, pepper and salt, and then diced carrots.


I carefully drizzled the gravy over the stack before topping with a biscuit, sprouts and shaved celery. I ladled extra gave the dish a final swirl of olive oil.


The “gravy” is more of a sauce; it’s not as thick.


Here’s a quick recipe for the gravy:

1 1/C chicken broth

2/3 C milk or heavy cream

1/3 C butter

1 Tbsp. flour or cornstarch

In a saucepan, melt butter, then whisk in flour. While whisking, slowly add broth.  Add milk. Stir until slightly thickened, 5min.  


I won't have videos for every recipe, but I'm working on it. 

This is all new for me, so I'm on it. I'll include a video for this soon.

 

 

Here’s my little disclaimer:

Not all of my recipes will have videos, which includes this one.

I’m sure most of you have a classic chicken potpie or variation recipe.

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