Chicken Pot Pie With Carrot Celery And Cayenne

NYC’s fast-casual restaurant Made Nice has revamped their menu—new salad, sandwich, and entree options—with a spotlight on chicken. If you’re looking to make something a bit heartier, opt for their chicken pot pie.

The Ultimate List of Grilled Chicken Recipes

Read article

This recipe, courtesy of chef Daniel DiStefano, is loaded with carrots, celery, and onion. It also has a kick from cayenne. Try your hand at making the simple chicken recipe.

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Makes 4-6 servings

Prep time 20 min.

Cook time 90 min.

Ingredients

2 Tbsp extra virgin olive oil 2 cups onion, diced 1 cup carrot, diced 1 cup celery, diced 2 Tbsp garlic, sliced ¼ cup all-purpose flour 4 cups chicken stock 1 cup English peas, shelled 1 Tbsp thyme leaves 2 Tbsp parsley, chopped 1 3lb organic chicken, whole 1 egg 2 batches of your favorite pie dough, either homemade or store-bought Salt, pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken to an internal temperature of 165°F (about 50 minutes). Allow the chicken to rest for 10 minutes before pulling off the meat. Discard the bones and skin. Set the meat aside.

Heat the olive oil in a medium sauté pan. Cook the onion, carrot, celery, and garlic over low heat until the vegetables are tender and onion is translucent. Add the flour and mix well. Continue to cook for five minutes. Add the chicken stock and bring the mixture to a boil, stirring occasionally to prevent it from sticking to the bottom. Once the liquid has thickened, add the chicken, peas, thyme and parsley. Season the mixture to taste with salt, pepper, and cayenne. Chill the mixture for 1-2 hours before filling the pies.

Press one disc of pie crust into each of the four 4 x 6” pie tins, so it covers the bottom and sides. Fill each pie with 1 cup of pot pie filling. Place another disc of pie crust on top of each pot pie and crimp or seal the edges using a fork. Beat the egg with a fork or whisk to make an egg wash. Generously brush the top of each pie with egg wash and bake at 400°F for 40 minutes, rotating them half-way through. Serve warm.

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NYC’s fast-casual restaurant Made Nice has revamped their menu—new salad, sandwich, and entree options—with a spotlight on chicken. If you’re looking to make something a bit heartier, opt for their chicken pot pie.

The Ultimate List of Grilled Chicken Recipes

Read article

This recipe, courtesy of chef Daniel DiStefano, is loaded with carrots, celery, and onion. It also has a kick from cayenne. Try your hand at making the simple chicken recipe.

The Ultimate List of Grilled Chicken Recipes

Read article

The Ultimate List of Grilled Chicken Recipes

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4-6 servings

Prep time 20 min.

Cook time 90 min.

Ingredients

2 Tbsp extra virgin olive oil 2 cups onion, diced 1 cup carrot, diced 1 cup celery, diced 2 Tbsp garlic, sliced ¼ cup all-purpose flour 4 cups chicken stock 1 cup English peas, shelled 1 Tbsp thyme leaves 2 Tbsp parsley, chopped 1 3lb organic chicken, whole 1 egg 2 batches of your favorite pie dough, either homemade or store-bought Salt, pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken to an internal temperature of 165°F (about 50 minutes). Allow the chicken to rest for 10 minutes before pulling off the meat. Discard the bones and skin. Set the meat aside.

Heat the olive oil in a medium sauté pan. Cook the onion, carrot, celery, and garlic over low heat until the vegetables are tender and onion is translucent. Add the flour and mix well. Continue to cook for five minutes. Add the chicken stock and bring the mixture to a boil, stirring occasionally to prevent it from sticking to the bottom. Once the liquid has thickened, add the chicken, peas, thyme and parsley. Season the mixture to taste with salt, pepper, and cayenne. Chill the mixture for 1-2 hours before filling the pies.

Press one disc of pie crust into each of the four 4 x 6” pie tins, so it covers the bottom and sides. Fill each pie with 1 cup of pot pie filling. Place another disc of pie crust on top of each pot pie and crimp or seal the edges using a fork. Beat the egg with a fork or whisk to make an egg wash. Generously brush the top of each pie with egg wash and bake at 400°F for 40 minutes, rotating them half-way through. Serve warm.

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Makes 4-6 servings

Prep time 20 min.

Cook time 90 min.

Ingredients

2 Tbsp extra virgin olive oil 2 cups onion, diced 1 cup carrot, diced 1 cup celery, diced 2 Tbsp garlic, sliced ¼ cup all-purpose flour 4 cups chicken stock 1 cup English peas, shelled 1 Tbsp thyme leaves 2 Tbsp parsley, chopped 1 3lb organic chicken, whole 1 egg 2 batches of your favorite pie dough, either homemade or store-bought Salt, pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken to an internal temperature of 165°F (about 50 minutes). Allow the chicken to rest for 10 minutes before pulling off the meat. Discard the bones and skin. Set the meat aside.

Heat the olive oil in a medium sauté pan. Cook the onion, carrot, celery, and garlic over low heat until the vegetables are tender and onion is translucent. Add the flour and mix well. Continue to cook for five minutes. Add the chicken stock and bring the mixture to a boil, stirring occasionally to prevent it from sticking to the bottom. Once the liquid has thickened, add the chicken, peas, thyme and parsley. Season the mixture to taste with salt, pepper, and cayenne. Chill the mixture for 1-2 hours before filling the pies.

Press one disc of pie crust into each of the four 4 x 6” pie tins, so it covers the bottom and sides. Fill each pie with 1 cup of pot pie filling. Place another disc of pie crust on top of each pot pie and crimp or seal the edges using a fork. Beat the egg with a fork or whisk to make an egg wash. Generously brush the top of each pie with egg wash and bake at 400°F for 40 minutes, rotating them half-way through. Serve warm.

Makes 4-6 servings

Prep time 20 min.

Cook time 90 min.

Prep time 20 min.

Cook time 90 min.

Prep time

20 min.

Cook time

90 min.

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 cups onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 Tbsp garlic, sliced
• ¼ cup all-purpose flour
• 4 cups chicken stock
• 1 cup English peas, shelled
• 1 Tbsp thyme leaves
• 2 Tbsp parsley, chopped
• 1 3lb organic chicken, whole
• 1 egg
• 2 batches of your favorite pie dough, either homemade or store-bought
• Salt, pepper, cayenne to taste
• Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken to an internal temperature of 165°F (about 50 minutes). Allow the chicken to rest for 10 minutes before pulling off the meat. Discard the bones and skin. Set the meat aside.

Heat the olive oil in a medium sauté pan. Cook the onion, carrot, celery, and garlic over low heat until the vegetables are tender and onion is translucent. Add the flour and mix well. Continue to cook for five minutes. Add the chicken stock and bring the mixture to a boil, stirring occasionally to prevent it from sticking to the bottom. Once the liquid has thickened, add the chicken, peas, thyme and parsley. Season the mixture to taste with salt, pepper, and cayenne. Chill the mixture for 1-2 hours before filling the pies.

Press one disc of pie crust into each of the four 4 x 6” pie tins, so it covers the bottom and sides. Fill each pie with 1 cup of pot pie filling. Place another disc of pie crust on top of each pot pie and crimp or seal the edges using a fork. Beat the egg with a fork or whisk to make an egg wash. Generously brush the top of each pie with egg wash and bake at 400°F for 40 minutes, rotating them half-way through. Serve warm.

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken to an internal temperature of 165°F (about 50 minutes). Allow the chicken to rest for 10 minutes before pulling off the meat. Discard the bones and skin. Set the meat aside.

Heat the olive oil in a medium sauté pan. Cook the onion, carrot, celery, and garlic over low heat until the vegetables are tender and onion is translucent. Add the flour and mix well. Continue to cook for five minutes. Add the chicken stock and bring the mixture to a boil, stirring occasionally to prevent it from sticking to the bottom. Once the liquid has thickened, add the chicken, peas, thyme and parsley. Season the mixture to taste with salt, pepper, and cayenne. Chill the mixture for 1-2 hours before filling the pies.

Press one disc of pie crust into each of the four 4 x 6” pie tins, so it covers the bottom and sides. Fill each pie with 1 cup of pot pie filling. Place another disc of pie crust on top of each pot pie and crimp or seal the edges using a fork. Beat the egg with a fork or whisk to make an egg wash. Generously brush the top of each pie with egg wash and bake at 400°F for 40 minutes, rotating them half-way through. Serve warm.

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