Chicken or poultry pot cake is among the most flavorful methods to have a one-dish meal by itself. The whole food group may be within this cake. Protein, veggies, carbs, and dairy&...all inside a scrumptious pot, baked to steamy perfection.
I’ve lengthy loved savory pot pies, and also have come a lengthy way from individuals frozen microwave versions from traditional college days.
Nowadays, we obtain to gobble up fresh, hot chicken pot pies homemade with my personal favorite buttery flaky cake crust. which is ideal for both sweet and savory pies. It truly is the flaky crust which makes a cake as great as possible.
This really is potentially among the best methods to tackle leftover poultry, publish-Thanksgiving or Christmas. For those who have one pound of leftover chicken (rotissere?! ) any season or perhaps a holiday poultry, this is actually the dish to create.
It’s difficult to consider something more comforting and hearty than the usual good heaping plateful of the warm chicken pot cake.
Over time, I’ve used a couple of different recipes for chicken pot cake. Though I really like ’em all, this recipe is my personal favorite. No cream-of-anything here. Just natural, all wholesome goodness tucked right into a golden, flaky, crispy crust&...
Yeah, you are able to opt for commercially made cake crust quickly. No judgments here But I must place it available homemade all-butter crust is the greatest factor you are able to drape over this mouthwatering cake.
Although it takes a little more hard work to create my very own cake dough, the outcomes will always be 110% worthwhile. I’ve finally learned how great it's to create extra cake dough, wrap it up nicely well, and freeze it! It’s awesome to drag your own cake dough in the freezer without notice.
This chicken pot cake has a hugely flavorful, perfectly hearty filling. It creates superbly, without having to be runny, watery, nor excessively thick.
Include a combination of your preferred frozen veggies, a pleasant spud, and also you’ll be rewarded having a delectable comfort meal.
Chicken (or Poultry) Pot Cake
This savory chicken/poultry pot cake is deliciously flavorful, uses natural ingredients, and it is a terrific way to consume leftover chicken! I gave instructions to cook fresh chicken, however if you simply curently have cooked chicken hanging out, you should use that rather. Instructions will also be for single top crust cake, but you can turn it into a double crust if you like.
From: Chew Aloud
Recipe type: dinner, primary
Serves: makes 1 large deep dish or 2 regular sized cake pans
- 1.5 lb uncooked skinless/boneless chicken thighs or breasts, dried and cubed (leftover cooked chicken or poultry may be used rather)
- 2½ cups frozen mixed vegetables
- 1 small potato, washed/dried and diced
- 1 small onion, chopped
- ⅓ cup salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon garlic clove powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 3½ cups chicken broth
- 1⅓ cups dairy
- 1 prepared recipe for butter cake crust (*see link below recipe box) OR store-bought deep dish cake crust. I love carrying out a single top crust, but you can allow it to be double-crust, if preferred.
- 1 egg, beaten
- Preheat oven to 375F. Grease a sizable, deep dish cake or cake pan (recipe makes more filling than the usual regular sized cake pan holds additionally, it can make 2 regular sized pies)
- Inside a large heavy pot, add uncooked chicken, frozen veggies, and diced potato. Add all of the broth, and produce to some boil. Boil for five minutes. Turn heat off. Utilizing a large slotted spoon, take away the chicken/veggies in the broth, transferring to some bowl. Set both broth and chicken mixture aside.
- Inside a large saucepan over medium heat, saute onions with butter until translucent and incredibly soft. Turn heat to low. Stir within the flour, garlic clove powder, salt, and pepper to create a thick roux. Add this onion mixture towards the pot of broth. Stir within the milk. Provide a minimal boil, and continue stirring until liquid becomes thick and smooth.
- Turn heat off. Add some cooked chicken and veggie mixture. Stir to mix completely. Add pepper and salt to taste, as needed.
- Place filling mixture into prepared baking dish. Make certain cake crust is folded out enough to pay for the top of the baking dish, having a bit extra. Drape top crust within the filling and fold over and seal edges. Using sharp small knife, cut several slits within the top. Brush crust with beaten egg.
- Bake 30-40 minutes, or until crust is golden brown. Let spend time at room temp 10-fifteen minutes, before serving.
- *Note: If you wish to incorporate a bottom crust, prepare enough cake dough for any double crust cake (my linked recipe is perfect for a dual crust cake should you just use 1 crust, you are able to freeze the second one for later.) Unveil the underside crust to become thin, and larger compared to pan. Place bottom crust into bottom of cake pan, wrapping edges within the pan's edge. Brush well with beaten egg, and poke plenty of holes throughout. Bake at 400F, 6-7 minutes. Crust will shrink just a little during baking, so wrapping excess dough over pan's edges can help.
Source: Chew Aloud
Another AWESOME way to utilise leftover chicken or poultry: Poultry/Chicken Tetrazzini!
