Homemade Chicken Pot Pie Topped with a Thick Flaky Pie Crust

Love What UEAT
5 days ago
3 min read

#recipe #chickenpotpie #fallmeal #wintermeal #comfortfood #healthymeal #thanksgivingrecipes #christmasrecipes

Chicken pot pie is a cozy warm comfort food served during the fall, when the air turns crisp and during the winter cold months.

Our recipe is quite simple and easy to make, by having your chicken breasts cooked in advance or by using rotisserie chicken.

Use your family’s favourite vegetables in the filling to make it your own. A common mistake that people often make with this recipe is by using uncooked vegetables.

In this episode, we are making a full 9” (23 cm) chicken pot pie, however; in our household we make different size individual servings. Bigger size servings for the adults and smaller size servings for the children.

We are certain that this scrumptious homemade healthy meal is going to be a repeat in your homes throughout the crisp and cold months.

You can also make double batches and place them in the freezer for up to 3 months.

Cover your dishes with plastic wrap and then aluminum foil. When ready to use, thaw in the refrigerator overnight and bake accordingly.

During Thanksgiving and Christmas, you may easily replace the chicken with turkey meat for the Holidays!

INGREDIENTS: PIE CRUST - 9” (23 cm) pie dish

2 cups (500 ml) all purpose flour (plus extra for dusting work surface)

3/4 tsp. (4 ml) salt

1 cup (250 ml) Crisco shortening (or other brands) for a buttery flavour pie crust, use butter flavoured shortening

1 egg

2 tbsps. (30 ml) cold water

1 tbsp. (15 ml) white vinegar

INGREDIENTS: FILLING

1/2 stick (113 g) unsalted butter

1/2 cup (125 ml) diced onion

1 cup (250 ml) diced carrots

1 cup (250 ml) diced celery

3 cups (750 ml) shredded cooked boneless, skinless chicken

3 cups (750 ml) chicken stock

2 large potatoes (grated)

2/3 cup (187 ml) flour

1/2 cup (125 ml) white wine (OPTIONAL)

1 cup (250 ml) frozen peas

1 tsp. (15 ml) garlic powder

Salt & pepper to taste

1 egg (for egg wash)

DIRECTIONS: PIE CRUST

1) In a large bowl, combine flour & salt. Add the shortening.

2) Using a pastry cutter (or by hand) mix until resembles coarse crumbles.

3) Add in the whisked egg, water and white vinegar. Stir with fork until mixture is well combined. Finish off by hand to form a disc.

4) Cover with plastic wrap. Place in the refrigerator till ready to use.

DIRECTIONS: FILLING

1) In a large deep frying pan (or skillet) melt the butter over medium heat.

2) Add onions, carrots, celery, salt, pepper & garlic powder. Cook for about 5 minutes.

3) Add the flour. Mix well.

4) Pour in the white wine. Stir well.

5) Pour in the chicken stock. Give it a good stir. Add the grated potatoes for creaminess & the shredded chicken. Mix well. Let cook for about 8-10 minutes or until some of the stock has evaporated.

6) Time to add the frozen peas. Mix well. Cook for 1-2 minutes.

7) Remove off the burner. Let cool.

In the meantime, let’s roll out the dough.

DIRECTIONS: ASSEMBLING THE PIE

OVEN TEMPERATURE: 400 F (205 C)

1) Lightly flour work surface. Roll out the pie dough in a 10-11” (25-28cm) disc. Dough needs to overlap the pie dish.

2) Fill the pie dish with the filling.

3) Cover with the rolled out pie dough.

4) Tuck under the overlap dough. Crimp the edges.

5) Brush the entire pie crust with egg wash.

6) Make a few slits to release the steam.

7) Place on a lined baking sheet into a preheated 400F (205 C) oven for 35-45 minutes (time may vary depending on the oven, type of pie crust & plate used) or until the pie crust is golden brown and bubbling.

8) Remove and let cool 10 minutes before serving.