Homemade Chicken Pot Pie
My hubby had been begging me to do something like this, and I finally found a recipe that I 'approved' of. To be honest, I thought it would take a lot longer to make the dough, but it was fairly simple (compared to pizza dough.) And, if you chop the veggies ahead of time, this could very well make it on a week night (or make ahead and freeze it!) I loved it! the hubby now wants me to add potato and more carrots for next time. I don't remember having potatoes in my pot pies growing up, but you know, whatever. I'll update the recipe when I do and if I like the additions.
Homemade Chicken Pot Pie
SERVES: 5 TO 6
INGREDIENTS
Pie Filling
4 tablespoons butter
½ cup diced onion
4 carrots, diced
3 celery ribs, diced
2 cloves garlic, minced
½ cup frozen peas (no need to defrost)
3 cups shredded cooked chicken
4 tablespoons whole-wheat flour
3 cups chicken broth (I used my homemade broth)
1 cup milk
¾ teaspoon salt
¼ teaspoon black pepper, or to taste
¼ cup fresh parsley leaves, chopped
Pie Crust
1 cup + 2 tablespoons whole-wheat flour, plus extra for rolling out the dough
¼ tsp salt
½ cup cold, unsalted butter (1 stick)
¼ cup water plus ice
1 egg beaten with a splash of water
Special Equipment
Round baking dish
Baking sheet
Food processor
INSTRUCTIONS
Preheat oven to 400 degrees F.
In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade (I don't have a dough blade for my processor, so I just used the regular blade and it worked!). Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides. Brush with the egg and pierce some holes in the top with a fork.
Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!
