Homemade Chicken Pot Pie Top Crust Recipe
Description
A hearty, comforting, and easy-to-make classic chicken pot pie is always a crowd-pleaser. This recipe for a top-crust version of the dish makes it even easier to whip up. The crust is made from homemade pastry dough, and the filling is packed with chicken, vegetables, and a creamy sauce. All it takes is a little bit of prep work and a few simple ingredients to create a delicious, family-friendly meal.
Prep Time
This dish takes about 30 minutes of prep time to prepare all the ingredients before assembly and baking. You will need to make the pastry crust, prepare the vegetables, and cook the chicken. This can be done up to two days in advance, so the actual assembly and baking of the dish can be done quickly and easily.
Cook Time
Once all of the ingredients are prepared and assembled in the pie dish, the cooking time is about 45 minutes. This gives the top crust a golden-brown hue and ensures the vegetables and chicken are cooked through. For a more golden-brown top crust, you can turn up the oven temperature for the last 10 minutes of baking.
Ingredients
For the top crust, you will need: all-purpose flour, cold butter, cold water, and a pinch of salt. For the filling, you will need: cooked and diced chicken, a mix of diced vegetables, butter, all-purpose flour, chicken broth, milk, and fresh herbs.
Instructions
Begin by making the pastry dough for the top crust. In a large bowl, combine the flour and salt. Cut the butter into small cubes and add it to the bowl. Use your fingertips to mix the butter and flour until it resembles coarse crumbs. Add the cold water and mix until it forms a dough. Place the dough in a bowl and cover with plastic wrap. Let it chill in the refrigerator for 30 minutes.
Meanwhile, prepare the filling ingredients. Preheat the oven to 425°F. In a large skillet, melt the butter over medium heat. Add the diced vegetables and cook until they are tender, about 10 minutes. Add the cooked chicken and stir. Add the flour and mix to combine. Gradually add the chicken broth and milk, stirring constantly. Cook until the sauce thickens, about 5 minutes. Add the fresh herbs and season with salt and pepper. Remove from the heat.
Equipment
To make this recipe, you will need a large bowl, a pastry cutter, a rolling pin, a 9-inch pie dish, a large skillet, and measuring cups and spoons.
Notes
This dish can be made with any combination of vegetables. Feel free to use whatever you have on hand. You can also use a store-bought pastry crust if you don't have the time or energy to make your own.
Nutrition: Per Serving
This chicken pot pie contains about 500 calories per serving, with 30 grams of fat, 35 grams of carbohydrates, and 25 grams of protein. It is also a good source of vitamins and minerals, including iron and vitamin A.
Recipe Tips
To make sure the top crust is golden-brown and crispy, brush it with an egg wash before baking. You can also sprinkle it with a bit of coarse sugar for a bit of sweetness. For a variation, you can use a biscuit topping instead of the pastry crust. Just cut the biscuit dough into small pieces and place it on top of the filling before baking.
This easy chicken pot pie is sure to be a crowd-pleaser. It's a great way to jazz up a classic dish with a homemade top crust. With just a few simple ingredients and a little bit of prep work, you can have a delicious, comforting meal on the table in no time.
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