Assigned Categories: Dinner, Poultry, Pies

Chicken Pot Pie

Source: The Tattooed Housewife's Cookbook

Description:

Ingredients:

Crust

3 cups flour
1 1/2 cups unsalted butter, cubed and cold
pinch of salt
1/2 cup cold water
1 egg, beaten to brush over pastry

Filling

1/4 cup unsalted butter
1/3 cup diced onion
2 carrots, sliced
1 stalk celery, minced
1/3 cup flour
1 1/2 tsp fresh thyme
1 Tbsp minced parsley
1 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
1/2 cup heavy cream
3 cups shredded chicken
1 cup frozen peas

Putting it all together


Steps:

Crust

1. In a food processor, add flour salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. Remove from the processor, shape into two equal balls and wrap in plastic wrap. Refrigerate.

Filling

1. Heat the butter over medium high heat in a large skillet. Add the onions, carrots, celery and garlic and cook until tender stirring occasionally. Whisk in the flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in chicken and frozen peas. Remove from heat and set aside while you work on the pie dough.

Putting it all together

1. Preheat oven to 425 with the rack in the center of the oven.
2. Lightly butter a 9inch pie plate. Remove one ball of dough from the fridge. Roll out on a floured surface to 1/8 inch thickness. Cut a circle from the dough 1/2 inch larger than your pie plate and place in plate allowing to hang over the edge. Place a circle of parchment larger than your pie plate over the pastry, pour dried beans in the center to weigh down, and bake for 12 minutes. Remove from the oven and remove the parchment and beans. Prick the bottom of the crust with a fork, return to oven for 5 minutes. Remove from the oven.
3. Remove the other dough from the fridge and on a floured surface, roll into a 10 inch circle. Fill the cooked crust with filling. Brush the edges of cooked crust with egg. Top with pastry circle, press the edges into the baked crust with a fork. Brush with egg and cut a few slits in the center of the top crust. Bake for 15 minutes, or until golden brown.