CHICKEN POT PIE
This easy chicken pot pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
CHICKEN POT PIE
This easy chicken pot pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- To make the pie crust, whisk the flour, sugar, and salt in a large bowl. Then, add the cubed butter and toss to coat. Next, onto a clean surface, dump the mixture. Roll the butter into thin sheets using a rolling pin, mixing it with the flour. Scrape the rolling pin using a bench scraper, bringing the mixture back into a pile as needed. Do this until the butter is combined into the flour. Place the mixture back into the bowl and chill in the fridge for about 15 minutes.
- Add the buttermilk to the mixture in the bowl and mix using your hands until it forms a ball. Add a tbsp of water at a time if the mixture is too dry. Split the dough into two, then flatten each into a disk. Using plastic wrap, wrap each disk and place it in the fridge to chill.
- For the filling: In a large skillet, heat the butter over medium-high heat. Once the butter has melted, add the onions, carrots, celery, and garlic to the skillet and saute until tender. Add in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Stir until the lumps are gone, then simmer for about 10 minutes over medium-low heat or until the sauce has thickened. Then, add the shredded chicken or turkey and frozen peas. Give it a good stir, then take off the heat and set aside.
- Prepare the oven. Preheat it to 400 degrees F.
- Place the pie dough on a lightly floured surface. Roll the dough out into a 12-inch circle with about 1/4 inch thickness using a rolling pin. Place the dough into a 9-inch pie plate. Smooth out the dough by patting it using your fingers, then trim the overhang using a knife.
- Fill the pie with filling. Over the filling, carefully roll out the second dish of dough to cover the pie, trimming the extra overhang off the sides. Now, crimp the edges using a fork or your fingers to seal the edges. Make a couple of small slits in the middle of the top crust using a sharp knife. Lastly, brush the crust and edges of the pie with the beaten egg using a pastry brush.
- Place the pie in the preheated oven and bake for about 45 minutes or until the crust is golden brown. To protect the edges of the pie from browning too soon, use a pie crust shield.
- Remove the pie from the oven when done and let it cool for about 10 minutes before slicing. Enjoy!
- Notes:
- You can make this recipe using some leftover rotisserie chicken or turkey. Also, this pie freezes beautifully. First, cool the pie completely, then freeze for up to a month.
- Nutrition Facts:
- Calories: 476kcal | Carbohydrates: 33g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 929mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3090IU | Vitamin C: 10mg | Calcium: 53mg | Iron:
Tips for the Best CHICKEN POT PIE
- Pre-heat & Prep: Always gather all ingredients before cooking chicken pot pie.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
