With the cold weather chilling our bones, it's the perfect time to make some soul-warming food. Chicken pot pie is the ultimate cold-weather food. It's hearty, filling, and, most importantly, ridiculously delicious. This recipe is easy and the leftovers are perfect for lunches or more dinners later in the week. Get ready to go on a tasty trip to the land of gravy, chicken, vegetables, and flaky crust.
The most important part of any pie is the crust. We like to use a regular pie crust (not too sweet, or too savory). This crust is super easy to make and only requires four ingredients.
2 cups all-purpose flour
1 teaspoon salt
2/3 cups + 2 tbs vegetable shortening
4-6 tbs cold water
Combine the flour and salt in a medium bowl and mix.
Cut in the vegetable shortening using two butter knives.
(Once the shortening is added to the bowl, take two butter knives
and drag them in opposite directions through the shortening
until you have small, pebble sized bits of shortening
spread evenly throughout the mixture.)
Then, add cold water, one tablespoon at a time, to the mixture.
Try combining the ingredients when you have added 4 tbsp of water.
The dough should be combined into a large ball that is slightly
sticky, but not overly wet.
If you need to add more water, feel free to do so until you
have reached the consistency you want.
**BE SURE NOT TO OVER-MIX THE DOUGH**
Once the dough is in a ball, split the ball into
two, even, smaller balls.
These will be the top and the
bottom of your pot pie.
Next, flatten both of the smaller dough balls
slightly and wrap them individually in
Place in the fridge until the
recipe calls for the dough.
Now we can start working on the filling. Chicken pot pie filling is basically chicken, gravy, and vegetables combined. Tasty, right?
1 lb boneless, skinless chicken breast, cubed
1 cup carrot chips
1 cup frozen peas
1 cup frozen sweet corn
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
Preheat the oven to 425 degrees Fahrenheit.
Get a large pot and dump in the
chicken, carrots, peas, and corn.
Add enough water to cover the ingredients
and boil for 15 minutes.
After 15 minutes, take the pan off the heat, drain
the ingredients and set them aside.
In a separate pot, on
medium heat, cook the onions in the butter until
they are soft and translucent.
Add in the flour, salt, and pepper to create a roux.
Slowly add in the chicken broth and milk.
Simmer over medium-low heat, stirring occasionally,
until the mixture has
thickened to a gravy consistency.
**TIME TO GET ONE HALF OF THE CRUST OUT OF THE FRIDGE**
While your gravy is thickening, roll out one of
your dough balls and place it in the bottom of
a 9X13" glass, oven-safe dish.
(You don't need to butter the dish because the
shortening in the crust will prevent sticking.)
Put the dish with the dough in the oven for about 10 minutes.
This is called parbaking and it helps prevent the dough
from getting super soggy when we add the gravy in.
Make sure the dough doesn't get too brown.
We don't want it to be fully cooked, just partially.
Next, pour the chicken mixture that you had set aside into
the parbaked crust.
Pour the now gravy-like mixture over the chicken mixture.
Take your other crust out of the fridge, roll it out and
cut three slits in the middle of it to
make sure steam can escape while the pie cooks.
Then, lay on top of the gravy/chicken
mixture in the glass dish.
Seal the edges by pinching the bottom dough and
top dough together.
Lastly, crack the egg into a small bowl.
Add 3 tbs of cold water and whisk
until just combined.
Use a pastry brush (or a paper towel) to spread the egg
wash over the top of the dough.
Sprinkle with a touch of salt.
Bake at 425 for 30-35 minutes* and
let cool for 10 before serving.
*Note: if your crust starts to get too dark, put a piece
of foil over the top of the pie (but don't seal it, so steam
can still escape).
Voila! Now you have a scrumptious pot pie, perfect for a cold day.