Feast your eyes on this sinfully rich chicken pot pie recipe with a flaky, homemade pie crust
What To Know
- Add the butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out half of the pie dough to a 12-inch circle.
Indulge in the heartwarming flavors of a classic chicken pot pie with this exquisite recipe. Our step-by-step guide will empower you to create a delectable dish that will tantalize your taste buds and warm your soul.
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/2 cup ice water
For the Filling:
- 1 whole chicken (about 3 pounds), cooked and shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup frozen peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
Making the Pie Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
1. In a large pot, combine the chicken, carrots, celery, onion, peas, chicken broth, and heavy cream.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
3. In a small bowl, whisk together the flour, thyme, rosemary, salt, and pepper.
4. Gradually whisk the flour mixture into the pot with the vegetables. Cook for 2-3 minutes, or until the sauce thickens.
Assembling the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the pie dough to a 12-inch circle.
3. Transfer the pie dough to a 9-inch pie plate. Trim the edges and crimp to seal.
4. Pour the chicken pot pie filling into the pie plate.
5. Roll out the remaining pie dough to an 11-inch circle.
6. Place the top crust over the filling and trim the edges. Crimp to seal.
7. Brush the top crust with milk and sprinkle with coarse salt.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Serving:
Let the chicken pot pie cool for 10 minutes before serving. Pair it with a crisp green salad or warm crusty bread.
Variations:
- Vegetables: Add or substitute other vegetables, such as corn, green beans, or mushrooms.
- Meat: Use different types of meat, such as turkey, beef, or pork.
- Sauce: Experiment with different seasonings and herbs to create a unique flavor profile.
- Toppings: Garnish with fresh parsley, chives, or a sprinkle of grated Parmesan cheese.
Tips:
- For a flaky crust, use cold butter and ice water.
- Do not overmix the pie dough, as this will make it tough.
- If the filling is too thick, add more chicken broth. If it is too thin, add more flour.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
The Perfect Comfort Food
This chicken pot pie recipe with pie crust will become a staple in your recipe collection. Its comforting flavors, flaky crust, and ease of preparation make it a perfect dish for family gatherings, cozy nights in, or any occasion that calls for heartwarming comfort.
What You Need to Learn
Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust to save time. However, homemade pie crust is more flavorful and flaky.
Q: How do I thicken the filling?
A: If the filling is too thin, add more flour mixed with a little bit of water. Cook for 2-3 minutes, or until the sauce thickens.
Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Before freezing, allow the pie to cool completely. Wrap it tightly in aluminum foil and place it in an airtight container.
Q: How do I reheat chicken pot pie?
A: To reheat chicken pot pie, thaw it overnight in the refrigerator. Preheat the oven to 350°F (175°C) and bake the pie for 30-45 minutes, or until heated through.
Q: Can I make chicken pot pie in a slow cooker?
A: Yes, you can cook chicken pot pie in a slow cooker. Place all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
