Chicken Pot Pie

 Ingredients:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cold and cubed
  • 6-8 tablespoons ice-cold water

For the Filling:

  • 2 cups cooked chicken, diced (rotisserie chicken works well)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 egg (for egg wash)

Instructions:

For the Pie Crust:

  1. Prepare the Pie Crust:

    • In a large bowl, combine the all-purpose flour and salt.
    • Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs.
    • Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
    • Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

  1. Cook the Vegetables:

    • In a large skillet, melt the butter over medium heat.
    • Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
    • Stir in the frozen peas and frozen corn. Cook for an additional 2-3 minutes.

  2. Make the Sauce:

    • Sprinkle the flour over the cooked vegetables and stir well to coat.
    • Gradually pour in the chicken broth and whole milk (or half-and-half), stirring constantly until the mixture thickens.
    • Add the dried thyme, salt, and black pepper. Taste and adjust the seasoning if needed.

  3. Combine the Filling:

    • Stir in the diced cooked chicken into the sauce mixture.
    • Remove the skillet from heat and set aside.

Assembling the Chicken Pot Pie:

  1. Preheat and Roll Out:

    • Preheat your oven to 375°F (190°C).
    • Roll out one of the chilled pie dough disks on a floured surface to fit your pie dish. It should be about 1/8-inch thick.

  2. Fill the Pie Dish:

    • Line a 9-inch pie dish with the rolled-out pie crust, leaving any excess dough hanging over the edge.
    • Pour the chicken and vegetable filling into the pie crust.

  3. Top with the Second Crust:

    • Roll out the second dough disk to fit the top of the pie.
    • Place it over the filling.

  4. Seal and Vent:

    • Trim any excess dough hanging over the edge and crimp the edges of the crust to seal the pie.
    • Cut a few slits in the top crust to allow steam to escape.

  5. Egg Wash:

    • In a small bowl, beat the egg.
    • Brush the egg wash over the top crust for a golden finish.

  6. Bake:

    • Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbling.

  7. Cool and Serve:

    • Allow the chicken pot pie to cool for a few minutes before serving.
    • Enjoy your homemade chicken pot pie, a comforting and delicious meal that's perfect for family dinners.

This chicken pot pie recipe is sure to become a family favorite, with its flaky crust, creamy filling, and tender chicken and vegetables.

Labels: ,