A homemade chicken pot pie crust should be made using shortening or butter and flour. Ice water should be added gradually until the dough is clumpy. Chill the pie in the fridge for at least 2 hours. Once it has cooled, remove it from the refrigerator and serve. Once it’s completely ...
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In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2...
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2. Pat the chicken dry. Unless you’re poaching the chicken, it’s not a bad idea to dry it off, even if it’s going straight into a marinade. Just grab a few paper towels and blot the water off the chicken. 3. Be safe. This is pretty much a no-brainer, but just in case ...
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However, using too much as the fat can cause the sauce to split. If this happens just make a slurry of milk and flour and whisk in to the sauce and continue cooking until smooth. Using warm milk will prevent lumps from forming, resulting in a silky smooth sauce. Keep your whisk close...