Chicken pot pie is a savory dish that consists of a flaky pie crust filled with a creamy chicken and vegetable filling. It is a classic comfort food that is perfect for a cold winter day. Chicken pot pie is relatively easy to make, and it can be customized to your liking.
Chicken pot pie is a good source of protein, fiber, and vitamins. It is also a relatively low-fat dish, depending on the type of chicken and crust used.
Chicken pot pie is a delicious and satisfying meal that is perfect for any occasion. It is a great dish to make ahead of time and reheat for later. Enjoy!
Chicken Pot Pie Recipe
Ingredients
For the crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter cut into cubes
- 1/2 cup cold vegetable shortening cut into cubes
- 6-8 tablespoons ice water
For the filling
- 1/2 cup 1 stick unsalted butter
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1 pie crust for top
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, until the dough just comes together. Divide the dough in half and form each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Make the filling: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the flour and stir to coat. Gradually whisk in the chicken broth, milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
- Stir in the chicken and peas and carrots.
- Roll out one of the dough disks on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired.
- Pour the filling into the pie crust.
- Roll out the second dough disk to a 12-inch circle. Cut out a few slits in the top of the dough. Place the dough over the filling and crimp the edges to seal.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
1 Comment
medium recipe