Chicken Pot Pie With Butter Crust Recipe
Description
This Chicken Pot Pie with Butter Crust is a classic comfort food dish that is perfect for a cozy night in. It is a rich and creamy filling with a buttery and flaky crust that will make your mouth water. The combination of the savory filling and buttery crust makes this dish irresistible. Enjoy this classic dish with your family or friends for a delicious and satisfying meal.
Prep Time
This dish takes approximately 30 minutes to prepare. You will need to pre-cook or thaw the chicken, vegetables, and potatoes before you can assemble and bake the pot pie. You will also need to prepare the dough for the crust, which will require an additional 15 minutes.
Cook Time
Once you have prepped and assembled the pot pie, it will need to bake for about 45 minutes in a preheated oven. The finished pot pie should be golden brown and bubbling before it is ready to serve.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and diced into cubes
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced potatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter, chilled and cut into cubes
- 1/2 cup cold water
Instructions
Preheat the oven to 400 degrees F. Grease a 9-inch pie plate with butter or cooking spray. To prepare the filling, melt the butter in a large saucepan over medium heat. Add in the flour and stir until combined. Slowly add in the chicken broth, stirring constantly until the mixture is smooth and thickened. Add in the cooked chicken, peas, carrots, potatoes, thyme, basil, salt, and pepper. Stir until combined, then remove from the heat and set aside.
To make the crust, combine the flour and salt in a large bowl. Add in the butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse meal. Slowly add in the cold water, 1 tablespoon at a time, stirring until the dough just comes together. Divide the dough in half and roll each half out onto a lightly floured surface until it is large enough to fit the pie plate. Place one of the dough rounds into the prepared pie plate and spoon the chicken filling over the dough.
Top the pie with the remaining dough round and crimp the edges with a fork. Cut a few slits in the top of the crust to allow the steam to escape. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving.
Equipment
- Large saucepan
- 9-inch pie plate
- Pastry cutter or hands
- Rolling pin
- Fork
Notes
You can use pre-cooked chicken or rotisserie chicken for this recipe. You can also substitute the vegetables with any combination of your favorite vegetables. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Nutrition: Per Serving
This recipe makes 8 servings. Each serving has approximately 340 calories, 15g fat, 38g carbohydrates, 3g fiber, and 13g protein.
Recipe Tips
- Make sure the butter is well incorporated into the flour before adding the broth.
- Be careful not to overwork the dough, as this can make it tough.
- For an extra flaky crust, you can use half butter and half shortening.
- You can sprinkle additional herbs over the top of the pie for added flavor.
- This recipe can also be made in individual ramekins for individual servings.
Post a Comment for "Chicken Pot Pie With Butter Crust Recipe"