chicken pot pie.
There is something so warm and comforting about eating pot pie from scratch on a cool, fall day. When we were trying to decide what we would make for dinner on the weekend, the easy solution was pulling something out of the freezer to try something new. But, deep down we both wanted something rich, filling, and warm to balance the cold, wet weekend we were having. We toyed with the idea of chilli or stew, but just kept coming back to how nice it would be to have a big, fat slice of pot pie for dinner. We opened the freezer and to our surprise, we had more than enough boneless chicken breasts, and within minutes, I was already starting the dough, Boy, it was worth the time and effort!
2 1/2 cups all-purpose flour
3⁄4 cup unsalted butter, cubed
1/4 cup vegetable oil
1/2cup cold water
1 large potato, diced
1 small yellow onion, diced
1 short stalk of celery, diced
2 carrots, diced
2 garlic cloves, minced
1 2/3 cups of chicken broth
3 ½ tbsp all-purpose flour
2 ½ cups of cooked chicken, cubed
1/3 cup frozen peas
1/3 cup heavy cream
½ tsp salt
1 tsp parsley
1 tsp thyme
½ tsp pepper
3 tbsp butter
- MAKE THE DOUGH. Combine the all-purpose flour for the crust with the cubed butter in a stand mixer until it becomes pebbly. Then add the vegetable oil and cold water to the mixing bowl, combining all four ingredients together for about 2 minutes. Move the dough onto a lightly floured counter or butchers block and kneed it together for another minute with your hands.
Once the dough is well combined, cut it in half and shape each into a 5-6 inch disk. Wrap the two pieces in saran wrap and place in the fridge while you make the filling.
- PREP IT. Peel and dice the potatoes, onions, and carrots into 1” chunks. Peel and mince the garlic. Dice the stalk of celery into ¼” pieces. Preheat the oven to 375°.
- SAUTÉ IT. In a large pot, add the butter and leave until fully melted. Then add in the diced vegetables, as well as the minced garlic. Stir in the flour until the vegetables are well coated. Then add the broth.
- FILL IT. Remove the dough disks from the fridge and roll them out over a flour-dusted counter until each is no more than ½” thick. Lightly grease a glass or aluminum 9” pie plate, and gently lay one of the crusts into it, carefully pushing the dough into the creases without puncturing it. Trim the extra pie crust, leaving about 1” around the dish. Spoon the filling onto the pie crust.
- PUT IT ALL TOGETHER. Once the filling is added, gently lay the second rolled pie crust on top. Cut the extra pie crust on top, again leaving about a 1” trim around the dish. In a small bowl, add some room temperature tap water and find a basting brush. Gently lift one side of the top layer of dough and brush water on the bottom layer, and then press them together firmly. Do this for the rest of the pie to ensure the upper and lower layers of dough stick together. If you’d like to crimp the pie crust to make it a little fancier, use your thumb and index finger of one hand (L), and your index finger of the other (R) and gently move around the crust pushing your R index finger in between the thumb and index finger (L).
Combine the egg and the remaining cream in a bowl, and gently brush it over the top of the pot pie. This will allow for it to get golden brown and keep the pie moist while it cooks. Then cut a few slits into the top of the pie to ensure the steam can escape, being as creative as you would like.
- FINISH & ENJOY. Bake the pie at 375° for 45-55 minutes or until golden brown. Let set for 10 minutes before serving. If desired, top with a sprinkle of dried chili flakes or Sriracha sauce.
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