Chicken Pot Pie
A delicious dish to share with family and friends. Its quick, easy and simple to make. You can get your children to help you make it as well.
- FOR THE CRUST
- 1 1/4 cups all-purpose flour (spooned and leveled)
- plus more for work surface
- 1 teaspoon sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter
- cut into 1/2-inch pieces
- 3 to 5 tablespoons ice water
- FOR THE FILLING
- 5 tablespoons unsalted butter
- 1 medium yellow onion
- diced small (1 1/2 cups)
- 4 medium carrots
- diced small (2 cups)
- 2 garlic cloves
- 1/2 cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken (15 ounces)
- 1/3 cup fresh parsley
Level of difficulty Average
Preparation time 45mins
Cooking time 40mins
Cost Average budget
To make the crust, put together flour, sugar, and salt food processor. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not over mix.
Form dough into a disk, wrap tightly in plastic, and refrigerate until firm (1 hour or overnight (or freeze, up to 1 month)).
Preheat oven to 375 degrees and make the filling. In a large pot, melt the butter over medium-high. Add onion and carrots and cook them until softened (8 minutes). Add garlic and cook until fragrant (30 seconds). Add flour and stir to coat vegetables.
Slowly add broth, whisking it constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened (5 to 7 minutes). Stir in the peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge (45 to 50 minutes). Let cool for 15 minutes before serving.
If you want to make it cheesy, put some cheese into the mixture when making the filling.
If you want to do a base to put the filling into, which I usually do, do the same thing for the surface dough but larger.
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