Chicken Pot Pie
Recipes Chicken Main Dish Seasonal cooking
Description
Make the ultimate comfort food for your family when you serve this homemade chicken pot pie. It will become one of your family's favorite meals. It's simple and so delicious.
Ingredients
Crust:
2 1/2 c. all-purpose flour
1 T. sugar
1 t. salt
1 c. cold unsalted butter, cut into cubes
1/2 c. cold buttermilk
1-2 T. cold water
1 large egg, beaten, for the egg wash
Filling:
1/4 c. unsalted butter
1/3 c. diced onion
2 medium carrots, sliced (about 1 c.)
1 stalk celery, sliced (about 1/2 c.)
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 t. minced fresh thyme
1 T. minced fresh Italian parsley
1 t. salt
1/2 t. black pepper
1 3/4 c. chicken stock/broth
1/2 c. heavy cream
3 c. shredded chicken or turkey
1 c. frozen peas
Directions
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Pie crust:
Combine flour, sugar and salt in a large bowl; add cubed butter; toss to coat. Dump mixture out onto a clean surface; use a rolling pin to roll butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile. Continue until all butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl; place in the freezer for 15 minutes to chill the butter.
Remove mixture from freezer. Add buttermilk. Use a spoon and your hands to stir mixture until it comes together into a ball. If mixture is too dry, add water a tablespoon at a time. Divide dough in two; flatten into disks. Wrap each disk in plastic wrap; chill in refrigerator while making the filling.
Filling:
In a large skillet, heat butter over medium-high heat. Add onions, carrots, celery and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken stock/broth and heavy cream. Whisk until there are no flour lumps. Simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken and frozen peas. Remove from heat; set aside while rolling out the pie dough.
Preheat oven to 400 degrees.
Remove pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with fingers, making sure it is smooth. Trim the extra overhang of dough with a knife; discard. Fill pie with filling. Roll out the second disk of dough; carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or fingers. With a sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
Bake 45 minutes or until crust is golden brown. Use a pie crust shield to protect the edges from browning too much too soon.
Remove from oven and cool for 10 minutes. Cut into slices. Serve.
This recipe can be made with leftover rotisserie chicken or turkey.
This pie freezes well. If you do freeze it, cool it completely and then freeze individual slices or the whole pie. It can be frozen for up to 1 month.