America's Test Kitchen Chicken Pot Pie
Description
America's Test Kitchen Chicken Pot Pie is a classic comfort food dish that is easy to make and delicious. This pot pie is made with a creamy, savory filling and a flaky, golden-brown crust. The filling is loaded with shredded chicken, carrots, celery, and peas, all cooked in a flavorful sauce. The crust is made from scratch with butter, flour, and milk, and is baked until golden and bubbly. This dish is sure to be a hit with the entire family. Serve it with a salad or steamed vegetables for a complete meal.
Prep Time
This pot pie will take about 30 minutes of active prep time before it goes into the oven. You'll need to chop the vegetables, shred the chicken, and make the crust. Once the pie is assembled, it will need to bake for about 45 minutes.
Cook Time
This pot pie will need to bake in the oven for 45 minutes. The crust will be golden and the filling will be bubbling when the pie is done.
Ingredients
- For the crust:
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115 g) cold butter, cut into cubes
- 1/4 cup (60 ml) cold milk
- For the filling:
- 2 tablespoons (30 ml) olive oil
- 1 cup (150 g) diced onion
- 1 cup (100 g) diced carrots
- 1 cup (100 g) diced celery
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 2 cups (280 g) cooked, shredded chicken
- 1 cup (150 g) frozen peas
Instructions
1. Preheat the oven to 375°F (190°C).
2. Make the crust: In a medium bowl, whisk together the flour and salt. Add the butter cubes and, using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse crumbs. Add the milk and stir until the dough comes together. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
3. Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the flour and cook, stirring, for another minute. Add the chicken broth and cream and bring to a boil. Reduce the heat to low and simmer until the sauce is thickened, about 5 minutes. Add the chicken and peas and stir to combine. Remove from the heat.
4. Assemble the pie: Grease a 9-inch (23 cm) pie plate. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) round. Place the dough in the pie plate and trim the edges. Pour the filling into the crust and spread it evenly. Cut a few slits in the top of the crust to let steam escape.
5. Bake the pie: Bake the pie until the crust is golden and the filling is bubbling, about 45 minutes. Let cool for 15 minutes before serving.
Equipment
- 9-inch (23 cm) pie plate
- Pastry blender or fingers
- Large skillet
- Rolling pin
Notes
This pot pie can be stored in the refrigerator for up to three days. Reheat it in the oven or in the microwave before serving.
Nutrition: Per Serving
- Calories: 420
- Fat: 28 g
- Carbohydrates: 19 g
- Protein: 22 g
- Cholesterol: 85 mg
- Sodium: 645 mg
Recipe Tips
For a crispier crust, you can brush the top with a beaten egg before baking. If you don't have chicken broth, you can use vegetable broth or water instead. You can also use cooked potatoes instead of or in addition to the carrots and celery. If you don't have fresh or frozen peas, you can use canned or frozen corn instead.
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