Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8
This savory, incredibly delicious chicken pot pie is to die for! You can make a large pie or small pot pies in a ramekin. If feeding a crowd, you might want to double the servings!
Small onion, finely chopped
6 tablespoons unsalted butter, softened
1 tablespoon cornstarch
1/2 c. milk
1/4 c. all-purpose flour
A medium carrot, peeled and diced
1 celery stalk, diced
1/2 medium size russet potato, peeled and diced
2 medium size baked chicken breasts, diced
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
1/2 c. frozen peas
Freshly ground black pepper to taste
Salt to taste
1 c. 227 grams cold unsalted butter, cut into cubes
2 c. all-purpose flour
1 tablespoon white vinegar
1/4 c. ice water
1 egg yolk plus 2 teaspoons milk mixed well, for brushing
1/2 teaspoon kosher salt
How to make Chicken Pot Pie
Step 1: To make the filling, place 4 tbsp softened butter and flour in a small bowl. Mix well and set aside.
Step 2: Dissolve the cornstarch in the milk in another bowl and set aside.
Step 3: Melt 2 tbsp butter in a large saucepan. Add the onion, carrot, and celery. Saute for about 3 minutes over medium-high heat. Then, pour in the broth and add the potatoes. Bring everything to a boil. Put the lid on and simmer for about 10 minutes or until the veggies have softened.
Step 4: Into the pan, add the butter and flour mixture. Bring to a low boil while stirring.
Step 5: Add the milk and cornstarch mixture. Bring the mixture to a boil and season with salt and pepper. Next, add the chicken and peas. Stir and replace the lid. Allow the mixture to cool.
Step 6: In the meantime, prepare the pie dough. Place the flour and salt in a food processor. Pulse until combined. Then, add the butter and pulse a couple of times until the butter is the size of peas. Next, pour in the water and vinegar. Pulse for a couple of times more until you have a big pile of crumbs.
Step 7: On a large piece of Saran wrap, transfer the dough. To tighten the dough into a ball, twist the plastic. Into two pieces, cut the dough and flatten each dough into a disk. Tent the dough using plastic wrap and keep it in the fridge for an hour.
Step 8: Or you can simply twist the plastic wrap on both ends like wrapping a candy.
Step 9: Into 8 disks, cut the dough to make 4 smaller chicken pot pies.
Step 10: Prepare the oven. Preheat it to 400 degrees F.
Step 11: Roll two dough discs into two circles on a lightly floured surface. Roll one disc to about 13 inches in diameter and the other into 10 inches. Create a couple of slits in the second (10-inch) dough circle using a sharp knife. With the larger dough circle, line a 9-inch pie dish. Or roll out 4 discs into 8 to 9-inch circles if making smaller pot pies in 4 ramekins and 4 discs into 5 to 6-inches circles.
Step 12: Into the baking dish or ramekins, spoon the chicken filling.
Step 13: Using the second sheet of dough, cover the filling. Then, crimp the edges and tuck them in. Brush the dough with egg yolk wash.
Step 14: Place in the middle rack of the oven and bake the pies for about 50 minutes or until the pastry is golden brown. Remove from the oven when done, and allow the pies to rest for about 15 minutes before serving. Enjoy!
Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg
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