'All the deliciousness of chicken pot pie stuffed in between two flaky biscuits to make the ULTIMATE comforting sandwich! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jOyCC4 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Pot Pie Sandwich Recipe courtesy of Jeff Mauro Total: 1 hr 45 min Active: 45 min Yield: 10 sandwiches Level: Easy Ingredients Biscuits: 2 cups self-rising flour 1/2 teaspoon baking soda 1 stick cold salted butter, cubed, plus 4 tablespoons, melted 1 cup cold buttermilk 1 1/2 teaspoons chopped fresh thyme Crushed black pepper Filling: 4 bone-in, skin-on chicken breasts 2 tablespoons butter 2 carrots, diced 1/2 yellow onion, diced Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons dry sherry 3/4 cup heavy cream 3/4 cup chicken stock 1 sprig fresh thyme Sweet Pea Pesto: 1 cup frozen peas, defrosted 1/4 cup fresh parsley leaves 1/4 cup toasted pine nuts 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Directions For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix! On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack. For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred. Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning. For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside. For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ChickenPotPieSandwich #SandwichKing #FoodNetwork How to Make Jeff\'s Chicken Pot Pie Sandwiches | Food Network https://youtu.be/ImtR_5VU7L4'
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