Chicken Pot Pie with Pie Crust
Calories: 25
Adjust Servings Here: 6 servings
Description
Imagine sinking your fork into a warm, savory chicken pot pie, its golden-brown pie crust giving way to a creamy filling with aromatic flavors. Just the thought of it is enough to make your mouth water. Doesn't it?
Ingredients
Soup
- 1 lb (450 g) Chicken breast or thighs cut into pieces
- 2 tbsp Olive oil
- ½ cup Onion chopped
- ½ cup Celery chopped
- ½ cup Carrots diced
- 1 tsp Garlic minced
- ½ cup Green peas fresh or frozen
- 1 tbsp Thyme fresh
- ¼ cup Parsley chopped
- 2 tbsp Butter optional
- 3 tbsp (25 g) All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Whole Milk
- 2 Bay leaves
- ¼ cup (25 g) Parmesan cheese
- ¼ tsp Nutmeg freshly grated
- ½ tsp Salt
- 1 tsp Pepper
Pie crust
- 2 ½ cups (312 g) All-purpose flour
- 1 cup (226 g) Unsalted butter chilled, cubed
- ½ tsp Salt
- 8 tbsp (120 ml) Chilled water
Egg wash
- ½ Egg
- 2 tbsp (30 ml) Water
Instructions
Pie crust
- Combine – In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled water a little at a time and combine for 30 seconds more.2 ½ cups All-purpose flour, 1 cup Unsalted butter, ½ tsp Salt, 8 tbsp Chilled water
- Ball - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Soup
- Sauté - In an oven-safe skillet (or heavy-bottom soup pot or stockpot) over medium heat, add the oil and sauté the onions, celery, and carrots for 2 minutes.2 tbsp Olive oil, ½ cup Onion, ½ cup Celery, ½ cup Carrots
- Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.1 tsp Garlic, 1 tbsp Thyme , ½ tsp Salt, 1 tsp Pepper, 1 lb Chicken
- Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens. Add the milk and bay leaves, followed by the peas and parsley. Combine well. Simmer until thick.½ cup Green peas , ¼ cup Parsley, 3 tbsp All-purpose flour, 1 cup Chicken stock, 1 cup Whole Milk, 2 Bay leaves
- Season with salt and pepper. Add the Nutmeg and parmesan cheese. Finally, add the butter and combine well. Check and adjust seasoning and consistency.2 tbsp Butter, ¼ cup Parmesan cheese, ¼ tsp Nutmeg
- Turn the heat off and keep warm.
Assemble
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- Pie - Let the pot pie cool in the pan for 10 minutes. Transfer it to a 9-inch pie pan or use the oven-safe skillet.
- Crust - Roll the Chilled pie crust about 2 inches more than the pan's diameter. Place the pie crust on the pan – trim the excess, leaving about 2 cm around the edges.
- Trim - Then, fold and crimp the edges. Brush with egg wash and make a few slits on the top to let steam escape.1/2 Egg, 2 tbsp Water
- Bake in the oven for 25 to 30 minutes until the top is golden and bubbling.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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