Pie
Chicken Pot Pie
On December 14, 2023 by userChicken pot pie is a comforting and classic dish that features a flaky crust filled with a creamy chicken and vegetable filling. Here’s a simple recipe for making a delicious chicken pot pie:
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small cubes
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 to 1/2 cup ice water
For the Chicken Filling:
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
Instructions:
Prepare the Pie Crust:
- In a food processor, combine the flour, salt, and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. You may not need to use all the water.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Chicken Filling:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add diced onion, celery, carrots, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the flour, thyme, rosemary, salt, and black pepper. Cook for an additional 1-2 minutes.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
- Add the shredded chicken, frozen peas, and frozen corn. Stir to combine. Remove from heat and set aside.
Roll Out the Pie Crust:
- On a floured surface, roll out one of the chilled pie crust disks into a circle large enough to line a 9-inch pie dish. Carefully transfer the crust to the pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess crust hanging over the edge.
Assemble the Chicken Pot Pie:
- Pour the chicken filling into the prepared pie crust.
- Roll out the second pie crust disk and place it over the chicken filling. You can create a lattice pattern, or simply place the whole crust over the top. If using a whole crust, make sure to cut a few slits to allow steam to escape.
- Press the edges of the two crusts together and crimp with a fork or your fingers to seal.
Bake the Chicken Pot Pie:
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Remove the pie from the oven and let it cool for a few minutes before serving.
Serve and Enjoy:
Slice and serve the chicken pot pie, and enjoy the comforting and flavorful filling encased in flaky, golden crust. It’s a hearty and satisfying meal!