Chicken Pot Pie Recipe

 

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon salt
• 6-8 tablespoons ice water

For the Filling:

• 2 cups cooked chicken, diced or shredded
• 2 cups mixed vegetables (e.g., peas, carrots, corn, green beans)
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary (optional)

Instructions:

For the Pie Crust:

1. In a large bowl, combine the flour and salt.

2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add the ice water, one tablespoon at a time, and mix the dough until it just holds together. Be careful not to overwork the dough. It should be slightly crumbly but hold together when pressed.

4. Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a large skillet, melt the 1/3 cup of butter over medium heat.

2. Add the chopped onion and celery and sauté until they become tender, about 5 minutes.

3. Stir in the flour and cook for 2-3 minutes, or until it forms a paste.

4. Gradually whisk in the chicken broth and milk. Cook and stir until the mixture thickens and begins to bubble.

5. Add the cooked chicken, mixed vegetables, salt, pepper, thyme, and rosemary (if using). Stir to combine. Remove the skillet from heat and set aside.

Assembling the Chicken Pot Pie:

1. Preheat your oven to 425°F (220°C).

2. Roll out one of the chilled pie crusts on a lightly floured surface to fit a 9-inch pie dish. Place it in the bottom of the dish.

3. Pour the chicken and vegetable mixture into the pie crust.

4. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.

5. Cut a few slits in the top crust to allow steam to escape.

6. Bake the chicken pot pie in the preheated oven for about 30-35 minutes or until the crust is golden brown and the filling is bubbly.

7. Allow the pie to cool for a few minutes before serving. Enjoy your homemade Chicken Pot Pie!

This classic comfort food is sure to satisfy your taste buds and warm your heart. Feel free to customize the vegetables or add herbs and spices to suit your preferences.