Chicken Pot Pie Recipe With Homemade Pie Crust

June 28, 2023 Post a Comment

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Seriously Good Homemade Chicken Pot Pie i FOOD Blogger from ifoodblogger.com

Description

Chicken pot pie is a classic comfort food dish. It is a savory pie consisting of a creamy chicken filling and a buttery, flaky crust. This recipe is a little bit of work, but it is well worth it when you bite into that delicious homemade crust. This recipe is perfect for a cozy night in or a special occasion.

Prep Time

This chicken pot pie recipe takes about an hour to prepare and assemble. This includes pre-cooking the vegetables and chicken, making the homemade crust, and assembling the pie.

Cook Time

The chicken pot pie takes about 30 minutes to cook in the oven. The pie crust should be a golden brown color when it is finished.

Ingredients

For the crust:

2 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
6 to 8 tablespoons cold water

For the filling:

2 tablespoons butter
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup frozen peas
2 cups cooked, shredded chicken
1/4 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste

Instructions

For the crust:

In a large bowl, whisk together the flour and salt. Using a pastry blender or two knives, cut in the shortening until it resembles coarse meal. Add the cold water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out one of the discs of dough on a lightly floured surface. Place the dough in a 9-inch pie plate and press it into the plate. Trim the edges and set aside.

For the filling:

In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened, about 4 minutes. Add the flour and stir to combine. Slowly add the chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the frozen peas, shredded chicken, heavy cream, and thyme. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove from heat.
To assemble the pie, pour the filling into the prepared pie crust. Roll out the remaining disc of dough and place it over the top of the pie. Trim off the excess dough and press the edges to seal. Cut a few steam vents on the top of the crust.
Bake the pie in a preheated 375°F oven for 30 minutes, or until the crust is golden brown. Let the pie cool before serving.

Equipment

You will need a large bowl, pastry blender or two knives, rolling pin, 9-inch pie plate, large skillet, and measuring cups and spoons.

Notes

If you don't have vegetable shortening, you can substitute with the same amount of butter or margarine. You can also use store-bought pie crust if you are short on time.

Nutrition: Per Serving

Calories: 405, Fat: 25g, Carbohydrates: 25g, Protein: 17g, Sodium: 438mg, Sugar: 2g

Recipe Tips

This recipe can easily be doubled to serve a larger crowd. You can also make individual pot pies by cutting the dough into circles and pressing them into muffin tins. This is a great way to get the perfect portion size for each person.

If you don’t have fresh vegetables on hand, you can substitute with frozen. Just make sure to thaw them before adding them to the filling.

This chicken pot pie is a great way to use up leftovers. Feel free to add in any other cooked vegetables you have on hand, such as mushrooms, bell peppers, or kale.

If you don’t have chicken broth on hand, you can substitute with vegetable broth or even water. Just make sure to season it with a little extra salt and pepper.