GOOD CHICKEN POT PIE RECIPE

GOOD CHICKEN POT PIE RECIPE

Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 

20

minutes
Calories

519

kcal

Ingredients

  • For the filling:

  • 6 Tbsp unsalted butter softened

  • 1/4 cup all-purpose flour

  • 1 Tbsp cornstarch

  • 1/2 cup milk

  • A small onion finely chopped

  • A medium carrot peeled and diced

  • 1 celery stalk diced

  • 1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes

  • 1/2 medium size russet potato peeled and diced

  • 2 medium size baked chicken breasts diced (link to the recipe is in the post)

  • 1/2 cup frozen peas

  • Salt to taste

  • Freshly ground black pepper to taste

  • For the pie pastry:

  • 2 cups all-purpose flour

  • 1/2 tsp kosher salt

  • 1 cup 227 g cold unsalted butter, cut into cubes

  • 1/4 cup ice water

  • 1 Tbsp white vinegar

  • 1 egg yolk plus 2 tsp milk mixed well, for brushing

Directions

  • To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.
  • In a separate bowl, dissolve the cornstarch in the milk. Set aside.
  • In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
  • Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
  • Add the butter and flour mix and bring to a gentle boil, constantly stirring.
  • Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
  • To prepare the pie dough, in a food processor, combine the flour and salt. Add the butter and pulse a few times until the butter is the size of peas. Add the water and vinegar and pulse a few more times. It does not need to come to a ball. It will look like a big pile of crumbs, and that’s what you want.

this article and recipe adapted from this site

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