Hello! Today I am sharing my recipe for chicken pot pie! This dish is the ultimate comfort food – a buttery flaky crust and a creamy gravy like sauce with chicken, carrots and peas. And yes, we are making the crust from scratch; it is THE ONLY WAY, because it comes out sooo much better. It is actually the same crust I make for everything, even dessert pies, as it does not contain sugar.
Before we get started, you might not want to attempt to make this on a Wednesday night, or any other weeknight for that matter. This recipe has about 30 minutes of prep time and 40 minutes of bake time. It’s more like a Sunday dish…you know, when your husband can watch the kids and you can do this by yourself. 🙂
What you’ll need:
- 2 cups flour
- 10 1/2 tbsp cold butter
- 1 tsp salt
- 5-7 tbsp cold water
- 2 chicken breasts, diced
- 1 cup peas and carrots
- 1/4 c butter
- 1/4 c flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 c chicken broth
- 2/3 c milk
First off, we need to make our crust. Add in your flour, cold cubed butter, and salt to your food processor.
Pulse this until it mixes together, and add your 5-7 tbsp water while pulsing. Add a few tbsp at a time and then pulse. Once it starts to pull away from the sides, it’s ready.
Scoop up the crust and divide it into two equal balls. Cover with plastic wrap and place both in the fridge to chill.
Now it’s time to make our filling.
Sauté your chicken in a large pan until browned, and boil your veggies in a small pot until soft.
After those are done, set aside to cool. It’s time to make our sauce.
Melt your butter in a pan and sprinkle in flour while mixing to make our roux.
Add in salt and pepper and whisk until the roux turns a beige color. Continue to simmer.
Add in your chicken broth and simmer.
Add in milk and continue to cook until thickened.
Add your chicken and veggies in, and we are finished with the filling!
Remove one of the pie crusts from the fridge and roll out with a little bit of flour. Place into your pie dish.
Add your filling.
Roll out the remaining pie crust and place on top. Cut vents into the top and press the edge of a fork along the sides to give it the pot pie look.
Cover with foil and bake at 350 degrees for 20 minutes. I like to place a cookie sheet below the pie just in case it drips.
After 20 minutes, uncover and bake for an additional 20 minutes.
TA-DA! Make sure you let this cool for a little bit, it will be LAVA HOT.
I hope you like it!
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