Chicken Pot Pie Recipe - Single Crust

June 14, 2023 Post a Comment

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Seriously Good Chicken Pot Pie Craving Tasty from cravingtasty.com

Description

This comforting classic chicken pot pie recipe is the perfect way to end a long, tiring day. A single crust is all you need for this hearty dish. Juicy chicken is combined with your favorite vegetables. The mixture is then covered with a delicious flaky crust. This classic single crust pot pie is sure to be a hit with your family. Enjoy it with a side of steamed vegetables or a green salad for a complete meal.

Prep Time

Prep time for this recipe is about 20 minutes. This includes prepping the vegetables, cutting the chicken, and making the crust. If you’re in a hurry, you can use pre-cooked chicken or pre-cut vegetables to speed up the process.

Cook Time

Cook time for this recipe is about an hour. This includes baking the crust and filling. The chicken and vegetables should be fully cooked through, and the crust should be golden brown. You can check the internal temperature of the chicken to make sure it’s done.

Ingredients

For the crust:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
1/3 cup cold water

For the filling:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup frozen peas
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
1 egg, lightly beaten

Instructions

1. Preheat your oven to 375°F. Grease an 8 or 9-inch pie plate and set aside.

2. To make the crust, combine the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs. Slowly stir in the cold water until the mixture forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.

3. To make the filling, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes. Add the carrots and celery and cook for an additional 5 minutes. Stir in the peas, chicken, thyme, and black pepper. Cook for a few minutes, until the vegetables are tender.

4. In a small bowl, stir together the chicken broth and cornstarch. Add the mixture to the skillet and bring the mixture to a boil. Reduce the heat and simmer until the sauce thickens. Remove the skillet from the heat.

5. Roll out the dough on a lightly floured surface. Carefully transfer the dough to the prepared pie plate. Pour in the filling. Cut slits in the top of the crust to allow steam to escape. Brush the crust with the beaten egg.

6. Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 10-15 minutes before serving.

Equipment

For this recipe, you will need:

Large bowl
Plastic wrap
Large skillet
Small bowl
Rolling pin
8 or 9-inch pie plate
Pastry brush

Notes

This recipe can easily be adapted to be vegetarian or vegan. Simply omit the chicken and use vegetable broth instead of chicken broth. You can also use any combination of vegetables that you like. Feel free to get creative and add different herbs or spices. You can also use pre-cooked chicken or store-bought pie crust to save time.

Nutrition: Per Serving

Calories: 439

Fat: 22.4g

Carbohydrates: 41.3g

Protein: 17.3g

Fiber: 3.5g

Recipe Tips

To get a flaky crust, make sure to use cold water and cold shortening. Refrigerating the dough before rolling it out will also help to keep the crust flaky. If you’re using store-bought pie crust, make sure to follow the instructions on the package.

If the crust starts to get too dark during baking, cover it with foil. Also, make sure to let the pie cool for 10-15 minutes before serving. This will give the filling time to set and the crust time to cool.