Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Additional Time: 1 hr | Total Time: 2 hrs 45 mins | Yield: 8 Servings
This Chicken Pot Pie is perfect for any occasion! Whether you are having guests over or just a simple family dinner, this pie is going to be amazing! Try this recipe now!
INGREDIENTS :
For the filling:
- Small onion, finely chopped
- 1/2 medium-sized russet potato, peeled and diced
- Salt to taste
- 1/2 c milk
- 1 celery stalk, diced
- 1/2 c frozen peas
- 1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes
- 1/4 c all-purpose flour
- Freshly ground black pepper to taste
- 2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)
- 1 tablespoon cornstarch
- A medium carrot, peeled and diced
- 6 tablespoons unsalted butter, softened
For the pie pastry:
- 1/4 c ice water
- 1 tablespoon white vinegar
- 1 Egg yolk plus 2 tsp milk mixed well, for brushing
- 1/2 teaspoon kosher salt
- 2 c all-purpose flour
- 1 c 227 g cold unsalted butter, cut into cubes a
DIRECTIONS :
For the Filling:
- In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.
- In another bowl, add the milk and cornstarch. Stir to combine.
- Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
- Add the celery, carrot, and onion. Sauté for a few minutes until soft.
- Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.
- Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.
- Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.
- Stir in the peas and chicken until mixed. Turn off the heat and let it cool.
For the Pie Dough:
- Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.
- Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.
- Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.
- 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. Roll each to about 13 inches and 10 inches.
- Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.
- Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.
- Serve warm. Enjoy!
Nutrition Facts:
Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg
CHICKEN POT PIE RECIPE
Ingredients
- For the filling:
- Small onion, finely chopped
- 1/2 medium-sized russet potato, peeled and diced
- Salt to taste
- 1/2 c milk
- 1 celery stalk, diced
- 1/2 c frozen peas
- 1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes
- 1/4 c all-purpose flour
- Freshly ground black pepper to taste
- 2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)
- 1 tablespoon cornstarch
- A medium carrot, peeled and diced
- 6 tablespoons unsalted butter, softened
- For the pie pastry:
- 1/4 c ice water
- 1 tablespoon white vinegar
- 1 Egg yolk plus 2 tsp milk mixed well, for brushing
- 1/2 teaspoon kosher salt
- 2 c all-purpose flour
- 1 c 227 g cold unsalted butter, cut into cubes a
Instructions
For the Filling:
- In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.
- In another bowl, add the milk and cornstarch. Stir to combine.
- Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
- Add the celery, carrot, and onion. Sauté for a few minutes until soft.
- Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.
- Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.
- Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.
- Stir in the peas and chicken until mixed. Turn off the heat and let it cool.
For the Pie Dough:
- Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.
- Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.
- Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.
- 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. Roll each to about 13 inches and 10 inches.
- Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.
- Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.
- Serve warm. Enjoy!