CHICKEN POT PIE
Chicken Pot Pie is the ultimate comfort food that brings together a buttery, flaky crust with a creamy, savory filling.
Ingredients
CRUST
- 2 ½ cups Flour
- 2 tsp Sugar
- 1 tsp Salt
- ¾ c up Cold Butter 12 tbsp
- ¾ cup Cold Water
FILLING
- 6 tbsp Butter
- 2 cups Carrots thinly sliced
- ½ Yellow Onion diced
- 2 Garlic Cloves minced
- ¼ cup Flour
- 1 ½ cups Chicken Stock
- ½ cup Half and Half
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 cups Shredded Rotisserie Chicken
- ½ cup Frozen peas
Instructions
- In a large bowl, mix 2 ½ cups flour, 2 tsp sugar, and 1 tsp salt. Add in 12 tbsp cold butter and use a fork to break it into the dough. Slowly pour in ¾ cup cold water, kneading until a dough forms.
- Wrap the dough in plastic wrap and place it in the freezer for 1 hour.
- Meanwhile, melt 6 tbsp butter in a frying pan over medium heat. Add 2 cups thinly sliced carrots and ½ diced yellow onion. Cook for 10 minutes until softened.
- Stir in 2 minced garlic cloves and cook for 30 seconds. Add 4 tbsp flour, stirring constantly for 2-3 minutes.
- Pour in 1 ½ cups chicken stock and ½ cup half and half. Stir until fully combined and smooth. Season with ½ tsp salt and ¼ tsp black pepper.
- Fold in 2 cups shredded rotisserie chicken and ½ cup frozen peas. Remove from heat and let cool slightly.
- Preheat your oven to 425°F. Roll out half of your chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the bottom of the dish.
- Add the chicken filling into the pie dish, then roll out the remaining dough and place it on top of the filling. Crimp the edges to seal the pie.
- Cut 5-6 slits in the center of the top crust for ventilation. Brush with milk or egg wash for a golden finish.
- Bake at 425°F for 20 minutes. Remove the pie and cover the edges with foil to prevent over-browning. Bake for another 10 minutes. Remove the foil and bake for an additional 10 minutes.
- Let the pie cool for at least 30 minutes before cutting.