Did you decide to use cubed or shredded chicken pot pie recipe?
There are pies, and then there are pot pies. Recipes like the chicken pot pie are excellent for the main course.
You can prepare fantastic pot pies with both shredded and cubed chicken. The choice is yours, but the shredded variant is obviously quicker than the cubed recipe. Cooking fast or slow is much of a paradox because timing is always the invisible ingredient in any dish.
It is a simple recipe. You will need to prepare the crust and the filing separately. Actually, you should be planning for the dish early because the dough needs to be wrapped in a refrigerator for some time. Some recipes suggest that you get this part set at least a month before. To think of it, if the character of chicken pot pie recipe can be made into a person, then he should be a typical man! Can’t you see it! They have that really roasted and burnt tough crust outside, but the inside is all mushy -mushy delicious! Jokes apart, check out the recipe.
It is cooking time
Maintaining the right baking time is important. It should be easy if you follow the recipe instructions. The amount, heat volume and cooking time are all mentioned. However, do leave some space for tentative experimenting. The main idea to cook anything is not just to stuff food, but to enjoy gastronomic delights!
Cooking heat can be calibrated from low to medium and high to grill, so it should be taken into account as well. All in all, any chef will agree that cooking is a lot about intuition and experience. You will need both patience and alertness when you are all ready to try to make fantastic chicken pot pie recipe! Just try it already!
The chicken part
Obviously, you will need the chicken. Cubed chicken will eventually melt to the butter after some time. The shredded chicken will fuse faster in the same heat. So what is better? When you take a little extra time, the butter is definitely going to get in the chicken nicely. When it is shredded, the surface area is increased so the same effect of delayed fusion is achieved faster.
The heat is same, but when you carry the shredded chicken for some more time, the chicken gets roasted a bit more. Don’t overdo the roasting as you need the mushiness of the pie and not the burnt taste. Basically, going by the final fusion, cubed or shredded are all the same! You decide which way is best.
The chicken filling will additionally require diced onions, carrots, cloves, cloves, pepper, and parsley beside the butter and the meat. You have to preheat oven to 375 degrees to add all ingredients in a base of flour and chicken broth. Sweet peas are added, well, because it is a pie! You will need to stir and whisk constantly as long as it is ready.
The crust part
You make the dough with flour, sugar, butter, and salt. Remember that timing is important with the dough also. Continue kneading as long as the soft feel feels nice to touch. It is soft now, but it is going to be crusted later! When it is ready on a filling day, roll and place the dough over the dish and trim the corners. Bake the chicken pot pie until it is Golden Brown.