Chicken Pot Pie Recipe
While the stores are available, making it from scratch gives you complete control over quality and freshness, resulting in a dish that feels like a warm throat from the kitchen.
Equipment
- 1 Large skillet or sauté pan
- 1 Medium saucepan
- 1 Wooden spoon or silicone spatula
- 1 Rolling pin
- 1 9-inch pie dish or deep-dish pie pan
- 1 Whisk
- 1 Mixing bowls
- 1 Oven
Ingredients
For the Filling:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup green peas
- 2 celery stalks, sliced
- 2 medium potatoes, diced and parboiled
- ¼ cups purpose flour
- 2 cups cooked chicken, shredded or cubed
- 1 ¾ cups chicken broth
- ¾ cup milk or heavy cream
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp dried thyme
For the Crust:
- 1 homemade or store-bought pie crust
For Brushing:
- 1 egg yolk beaten
- 1 tbsp water
Instructions
- Prepare to fillIn a large pan, melt butter with olive oil on medium heat.Add onion, garlic, carrots and celery. Sauté for 5-7 minutes until the vegetables are soft.Stir in the dough and cook for 2 minutes, make a rock to thicken the filling.Slowly add chicken broth and milk, consistently whisper to avoid lumps.Add parboided potatoes, cooked chicken, peas and spices (salt, pepper, thyme, henna).Boil for 8-10 minutes to thick and creamy. Remove from the heat and let it cool slightly.
- Gather PiePreheat your oven at 400 ° F (200 ° C).Roll a pie crust and line your pie dish with it, trim the extra edges.Put a little cold in the prepared crust.Roll the top crust and place it above the filling. Cover the seals and edges. Cut 2-3 small slits in the top crust to allow steam to avoid steam.Brush the top with egg wash for a bright golden finish.
- BakeBake in a hot oven before for 30-35 minutes or until the crust becomes golden brown and flaky.If they cover the brown edges with foil very quickly.Remove from the oven and rest for 10 minutes before slicing and serving
Notes
Use rotisary chicken: save time and add extra taste. Make-forwarder: Prepare for filling and cooling one day. Gather and bake fresh. Crust edges: Shield crust edges with foil or pie shield to avoid burning. Add cheese: For additional prosperity, shake 1/4 cup in the tightened cake in filling. Crust Alternate: Use puff pastry or biscuit topping for a separate twist.