'Break from tradition and learn how to make Chicken Pot Pie on a sheet pan. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/38ia8Pr 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! All-Crust Sheet Pan Chicken Pot Pie Recipe courtesy of Food Network Kitchen Total: 1 hr 5 min Active: 25 min Yield: 6 servings Level: Easy Ingredients Nonstick cooking spray, for the pan 3 tablespoons unsalted butter 2 teaspoons fresh thyme leaves, chopped 1/3 cup all-purpose flour, plus more for dusting 3 cups low-sodium chicken broth Kosher salt and freshly ground black pepper 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups) One 14-ounce bag frozen pearl onions, thawed 2 large carrots, sliced into thin half-moons 2 stalks celery, finely diced Two 17.3-ounce packages puff pastry (4 sheets) 1 large egg, beaten with a splash of water Directions Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray. Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes. Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside. Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets. Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling lengthwise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Copyright 2017 Television Food Network, G.P. All rights reserved. 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 #AllCrustSheetPanChickenPotPie #RecipeoftheDay #FoodNetwork Recipe of the Day: All-Crust Sheet Pan Chicken Pot Pie | Food Network https://youtu.be/NYwAqW783m8'
Tags: tutorial , Cooking , Recipe , easy recipes , vegetables , Food , Recipes , Chef , baking , How to make , winter , best , Easy , Chicken , simple , Cook , Easy recipe , quick , how-to , Eat , technique , ingredients , Comfort food , FOOD NETWORK , food network recipes , CRISPY , directions , FN , chicken pot pie , sheet pan , pot pie , crust , Puff Pastry , how to make chicken pot piefood network
See also:
comments