Emeril Pot Pie Recipe
Description
Emeril pot pie is a classic comfort food dish that is perfect for a family dinner. This dish combines hearty vegetables, savory herbs and spices, and a creamy sauce that is sure to please everyone. The flaky crust is the perfect topping to the flavorful filling, making this dish a must-try. Whether you're looking for a meal to feed a crowd or just a comforting dish to enjoy with family and friends, Emeril pot pie is sure to be a hit.
Prep Time
Preparing this dish is easy and doesn’t take too long. The crust can be made ahead of time and stored in the refrigerator for up to two days. The filling can also be prepped ahead of time as well. All you need to do is assemble, bake, and enjoy. Prep time for this dish is about 30 minutes.
Cook Time
Once the ingredients are assembled, the dish takes about an hour to bake. You will want to make sure and check the temperature of the filling to make sure it is cooked through. A good temperature to look for is 165 degrees Fahrenheit. You can also check for doneness by inserting a knife into the center of the filling. If it comes out clean, the pot pie is done.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold water
For the filling:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup cooked chicken, diced
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together the flour, salt, and sugar. Cut in the butter until the mixture is crumbly. Slowly add in the cold water and mix until a dough forms. Gently knead the dough until it is smooth. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
3. Heat a large skillet over medium heat. Add the onion and garlic and cook until the onions are translucent, about 5 minutes. Stir in the thyme, oregano, red pepper flakes, black pepper, and nutmeg and cook for 1 minute. Sprinkle in the flour and stir until the flour is incorporated. Slowly add in the chicken broth and cream and stir until the sauce is thickened. Stir in the frozen peas, corn, and chicken. Remove the pan from the heat and let the mixture cool.
4. On a floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 2-inch rounds and place them on a greased baking sheet. Spoon the filling into a 9-inch pie dish. Place the dough rounds on top of the filling. Bake for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
For this recipe, you will need the following equipment:
- Large bowl
- Large skillet
- Mixing spoon
- Rolling pin
- Cookie cutter
- 9-inch pie dish
- Baking sheet
Notes
This dish can be made ahead of time and stored in the refrigerator for up to three days. To reheat, simply remove the dish from the refrigerator and bake for 25 to 30 minutes, until heated through. You can also freeze the dish for up to three months. To reheat, remove from the freezer and bake for 45 minutes to an hour, until heated through.
Nutrition: Per Serving
Calories: 310, Fat: 17g, Saturated fat: 10g, Carbohydrates: 28g, Protein: 9g, Sodium: 477mg, Fiber: 2g, Cholesterol: 46mg.
Recipe Tips
For a vegetarian version of this dish, simply omit the chicken and use vegetable broth in place of the chicken broth. You can also use a variety of vegetables in the filling, such as carrots, potatoes, mushrooms, and bell peppers. Finally, you can use a store-bought pie crust if you are short on time.
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