CHICKEN POT PIE

Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings

You probably have a chicken pot pie recipe, but I’m telling you, this one is the best! In just about an hour and a half, prepare to be amazed! All the ingredients in this pie complement very well to make such a delicious treat. Enjoy!

INGREDIENTS :

For the chicken pot pie crust:

• 1 c cold unsalted butter, cut into cubes
• 1 tsp salt
• 1 tbsp sugar
• 2 1/2 c all-purpose flour
• 1-2 tbsp cold water
• 1 large Egg, beaten, for the egg wash
• 1/2 c cold buttermilk

For the pot pie filling:

• 2 cloves garlic, minced
• 1 stalk celery, sliced (about ½ c)
• 1/3 c all-purpose flour
• 1 tsp salt
• 1/4 c unsalted butter
• 1/2 c heavy cream
• 3 c shredded chicken or turkey
• 1 c frozen peas
• 1 3/4 c chicken broth
• 1 1/2 tsp minced fresh thyme
• 1 tbsp minced fresh Italian parsley
• 1/3 c diced onion
• 1/2 tsp black pepper
• 2 medium carrots, sliced (about 1 c)

DIRECTIONS :

For the Crust:

• In a mixing bowl, add sugar, salt, and flour. Whisk everything until well incorporated. Toss in the cubed butter until coated.
• Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough a couple of times with a rolling pin until everything is well combined.
• Put the dough back into the bowl, then refrigerate it for at least 15 minutes.
• Remove the dough from the fridge, then add buttermilk and mix again until it forms a ball. Make sure to add a bit of water as you mix the dough if the texture is too dry.
• Cut the dough into two pieces, then cover each with plastic wrap. Place them in the fridge while you prepare the other ingredients.

For the Filling:

• Place a large skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.
• Add garlic, onions, celery, and carrots. Sauté for a few minutes until aromatic and soft. Sprinkle salt, pepper, and flour.
• Whisk and cook for another minute.
• Add heavy cream, chicken broth, thyme, and parsley. Stir everything until well blended.
• Reduce the heat to medium-low, then let the mixture simmer for about 10 minutes or until the texture of the sauce becomes thick.
• Add the frozen peas and shredded chicken. Stir once more until well blended. Remove the skillet from the heat.

To Bake:

• Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
• Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until it turns into a 12-inch round shape.
• Move the dough into a 9-inch pie pan. Press the sides with your fingers.
• Add the filling over the dough, then place the other on top. Seal the sides with a fork. Create shallow slices on top of the pie, then brush it with the egg wash.
• Place the pie in the preheated oven and bake for about 45 minutes or until done.
• Remove from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.
• Serve and enjoy!

Nutrition Facts:

Calories: 476 kcal, 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: 2.2mg