Mom's Chicken Pot Pie
Recipes Chicken Kid-friendly Main Dish Meal ideas Seasonal cooking
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.