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Chicken Pot Pie
http://smittenkitchen.com/blog/2008/11/chicken-pot-pie/
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Photo © Deb Perelman
Ingredients
categorized
original
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
Glug of sherry (optional)
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Ingredients
categorized
original
Produce
Carrots, medium
(
2
cups
)
Parsley, fresh leaves
(
1/2
cup
)
Peas, frozen
(
1
(10-ounce) package
)
Yellow onions
(
2
cups
)
Meat
(6 split) chicken breasts, whole skin-on bone-in
(
3
)
Canned Goods
Chicken bouillon cubes
(
2
)
Chicken stock
(
5
cups
)
Cooking & Baking
Baking powder
(
1
teaspoon
)
Black pepper, Freshly ground
(
1
)
Flour
(
3 3/4
cup
)
Kosher salt
(
1
)
Kosher salt
(
1 1/2
teaspoons
)
Olive oil
(
3
tablespoons
)
Sea salt and cracked black pepper, Flaked
(
1
)
Drinks
Ice water
(
1/2
cup
)
Dairy
Butter, unsalted
(
28
tablespoons
)
Heavy cream
(
1/4
cup
)
Refrigerated
Egg beaten with
(
1
)
Beer, Wine & Liquor
Sherry
(
1
Glug
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 723 recipes
Social Stats
79.7
Rating
1-100
22
Tweets
443
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Shares
11,244
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Views
653
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Recipe Stats
Published November 12, 2008 (4 years ago).
96 people saved this recipe.
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