recipe for a classic and comforting Chicken Pot Pie
Ingredients:
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 tablespoons of ice water
For the Filling:
2 tablespoons unsalted butter
1 small onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 cups cooked chicken, diced or shredded
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground black pepper, to taste
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 egg, beaten (for egg wash)
Instructions:
Prepare the Pie Crust:
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter.
Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, while mixing with a fork until the dough just comes together. You should be able to pinch it and have it hold together.
Divide the dough in half, form each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and sauté for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Simmer for a few minutes until the mixture thickens.
Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Let it simmer for a few more minutes until the filling is heated through and has a creamy consistency. Remove from heat.
Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out one of the chilled pie crust discs on a floured surface to fit the bottom of a pie dish.
Pour the chicken and vegetable filling into the pie crust.
Roll out the second pie crust disc and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
Brush the top crust with beaten egg for a shiny finish.
Cut a few slits in the top crust to allow steam to escape.
Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for about 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Serve:
Let the Chicken Pot Pie cool for a few minutes before slicing and serving. Enjoy this comforting classic!
Chicken Pot Pie is a satisfying and hearty dish that's perfect for a cozy family dinner.