chicken pot pie
Yum, a truly comforting dish. Reminds me of mom's meals.
prep time
40 Min
cook time
45 Min
method
Bake
yield
8
Ingredients
- PIE CRUST
- 2 1/2 cups all purpose flour
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons white sugar
- 1 cup butter, cold, diced
- 3/4 cup iced cold water, (less 1 1/2 tbsp)
- FILLING:
- 1 1/2 cups leftover cooked chicken, coarsley chopped
- 1/2 small onion, diced, 1 inch
- 1 medium carrots, peeled, diced, 1 inch
- 1 - celery stalks, diced, 1 inch
- 1/2 large potato, diced 2 inches
- 1/4 cup frozen peas
- 1/4 cup flour
- 1 3/4 cups chicken broth
- 1/4 cup heavy cream
- 2 tablespoons parsley, finely chopped
- 1/8 teaspoon mace freshly ground
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground, black pepper
- 1 - egg + water, (egg wash for pie crust)
- 3 - 4 tablespoons butter (for vegetables and roux)
How To Make chicken pot pie
-
Step 1Dough: In a large bowl, mix flour, sugar and salt together. Cut in the butter until it looks like a coarse crumb. Using a fork, mix in enough cold water to moisten the flour, until a rough ball forms. Divide the dough in half, flatten and wrap the balls with cling wrap and place in fridge to chill until needed. The pie crust is at its best, if it chills for an hour or so.
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Step 2Filling: Put a large pot on medium heat and melt butter. When butter is melted add, onions, carrots, celery and potato, cook for about 10 minutes. Now stir in flour and cook until the flour mixture is golden and beginning to bubble. About 2 -3 minutes. Gradually whisk in chicken broth, cook for about 5 minutes to thicken slightly. Stir in the heavy cream, chicken, peas, mace, parsley, salt and pepper.
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Step 3Preheat oven to 375 degrees Assemble the pie: Roll out the pie dough, on lightly floured surface into 11-inch circles. Place dough into a dry 9-inch pie plate; press dough firmly into the pan. Trim the crust and set aside. Gently pour the prepared chicken filling over the crust. Now roll out the top crust and place it over the filling and trim, seal and crimp. Using a brush, lightly cover the pie with egg wash. Bake for 40 - 45 minutes. For the last 20 - 15 minutes cover the edges of the pie with foil to keep it from over browning. Let sit 5 - 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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