Mom's Chicken Pot Pie
Description
Frozen pot pies are easy but not that great. Homemade is always better and that is certainly true with this homemade chicken pot pie.
Ingredients
Crust:
2 3/4 c. all-purpose flour
1 c. (2 sticks) unsalted butter, cold and cubed
2/3 c. cold buttermilk
3/4 t. salt
Filling:
3 c. cooked chicken, cubed or shredded
3 c. chicken stock/broth
1/2 c. onion, chopped
1/2 c. carrot, chopped
1/2 c. green beans or pea, chopped
1/2 c. corn kernels, fresh or canned
1/3 c. heavy cream
1 egg
4 T. butter
4 T. all-purpose flour
1 t. freshly minced thyme
1/2 t. garlic powder
1/4 t. ground turmeric
kosher salt, to taste
freshly ground pepper, to taste
Directions
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In the bowl of a food processor, pulse together flour and salt; add in cubed butter; pulse until mixture is coarse and crumbly. Turn mixture out into a bowl; pour in cold buttermilk.
Use 2 forks to mix everything together until a shaggy dough forms; knead on a lightly floured surface until dough is smooth and elastic. Divide dough into 2 balls; flatten into discs; wrap tightly in plastic wrap. Refrigerate 1-2 hours, or until ready to use.
When ready to prepare, preheat oven to 375 degrees.
In a large pot or Dutch oven over medium-high heat, melt butter; sauté onions, carrots and green beans or peas for 10 minutes, or until softened. Add chicken and corn; cook for another 3-4 minutes; sprinkle flour over everything; cook for 2 minutes, stirring frequently. Pour in chicken stock/broth; season with salt, pepper, thyme, garlic powder and turmeric; bring to a boil. Cook 10 minutes or until thickened; stir in heavy cream; cook 5 minutes.
Remove one dough disc from refrigerator; roll out on a lightly floured surface to a 13-inch circle. Transfer to 9 or 10-inch pie dish; top with chicken and veggie filling.
Roll out second dough disc to the same size; gently place over the filling; crimp and seal the edge of the dough; trim off excess.
Lightly beat egg with 2 T. water; brush mixture over the top crust; use a small paring knife to cut vents in the crust.
Place pot pie in oven; bake 15 minutes, or until crust is golden; cover; bake another 15 minutes.
Remove from oven; let cool for at least 15 minutes. Serve.