Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8
Creamy, rich, and full of amazing flavors – this chicken pot pie is comforting food at its finest! The golden-brown buttery-soft, flaky pie crust is filled with a delicious chicken filling. Make a large pie or four small ramekins. Or you can easily double the recipe if you are very hungry!
Ingredients
Filling:
1/2 c. milk
1/4 c. all-purpose flour
6 tablespoons unsalted butter, softened
1 tablespoon cornstarch
A medium carrot, peeled and diced
Small onion, finely chopped
1 celery stalk, diced
1/2 medium-size russet potato, peeled and diced
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
2 medium-size baked chicken breasts diced
1/2 c. frozen peas
Freshly ground black pepper to taste
Salt to taste
Pie pastry:
1 egg yolk plus 2 teaspoons milk mixed well, for brushing
2 c. all-purpose flour
1 c. 227 grams cold unsalted butter, cut into cubes
1 tablespoon white vinegar
1/4 c. ice water
1/2 teaspoon kosher salt
How to make Chicken Pot Pie
Step 1: In a small bowl, whisk 4 tbsp softened butter with flour.
Step 2: Dissolve the cornstarch in milk in another bowl and set aside.
Step 3: Melt 2 tbsp butter in a large saucepan. Once the butter has melted, add the onion, carrot, and celery. Saute for about 3 minutes over medium-high heat. Next, pour in the broth and add the potatoes. Bring everything to a boil, then decrease the heat to simmer. Put the lid on and cook for about 10 minutes or until the veggies are just tender.
Step 4: To the pan, add the butter and flour mix. Bring everything to a gentle boil while stirring constantly.
Step 5: Add in the milk and the cornstarch mixture. Bring to a boil and season with salt & pepper. Add the chicken and peas. Stir and cover. Allow the mixture to cool.
Step 6: For the pie dough, combine the flour and salt in a food processor. Then, add the butter and process it a couple of times until the butter is the size of peas. Pour in the water and vinegar. Pulse a couple more times until the dough forms into a ball.
Step 7: On a large piece of Saran wrap, transfer the dough. Twist to tighten the plastic and shape the dough into a ball. Cut the dough ball into two pieces and flatten each into a disk. Cover the disk with a plastic wrap and keep it in the fridge for an hour. Or you can twist both ends of the plastic wrap like wrapping a candy. Then, cut the dough into 8 discs to make 2 smaller chicken pot pies.
Step 8: Prepare the oven. Preheat it to 400 degrees F.
Step 9: Roll the two dough discs into circles (the first one around 13 inches in diameter and the second one to about 10 inches) on a lightly floured work surface. Make a couple of slits in the second (10 inches) dough circle using a sharp knife. With the larger dough circle, line a 9-inch pie dish, overhanging the dish by about half inches. You can make smaller pot pies in ramekins, and roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inches circles.
Step 10: Into the baking dish of or ramekins, spoon the chicken filling. Tent using the second sheet of dough, then crimp the edges and tuck them in. With the egg yolk wash, brush the top.
Step 11: Place in the middle rack of the preheated oven and bake for approximately 50 minutes or until the pastry is golden brown. Remove from the oven when done and allow the chicken pot pie to rest for about 15 minutes before serving.
Nutrition Facts:
Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg
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