Description
Indulge in the ultimate comfort food with our Homestyle Chicken Pot Pie recipe, featuring a tender chicken filling and a buttery flaky crust. Get ready to savor every bite!
Ingredients
- 2 1/2 cups all-purpose flour (300g)
- 1 tablespoon granulated sugar (12g)
- 1 teaspoon (5 ml) salt
- 1 cup cold unsalted butter, cubed (226g)
- 1/2 cup cold buttermilk (120ml)
- 1-2 tablespoons (23 ml) cold water
- 1 large egg, beaten (for egg wash)
- 1/4 cup unsalted butter (57g)
- 1/3 cup (80 ml) diced beef
- 2 medium carrots, sliced (about 1 cup) (128g)
- 1 stalk celery, sliced (about 1/2 cup) (60g)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour (40g)
- 1 1/2 teaspoons (8 ml) minced fresh thyme
- 1 tablespoon (15 ml) minced fresh Italian parsley
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 1 3/4 cups chicken broth (420ml)
- 1/2 cup heavy cream (120ml)
- 3 cups (720 ml) shredded cooked chicken or turkey
- 1 cup frozen peas (160g)
Instructions
- In a large mixing bowl, blend the flour, sugar, and salt. Introduce the chilled butter cubes and coat them well. Move the mixture to a clean work surface and use a rolling pin to integrate the butter into the flour, frequently scraping and gathering the dough with a bench scraper until it becomes flaky. Place the mixture in the freezer for 15 minutes to chill.
- Once chilled, remove the mixture from the freezer. Incorporate the cold buttermilk, first using a spoon, then your hands, until the dough comes together into a ball. If it’s too dry, gradually add cold water by tablespoons. Split the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate while you prepare the filling.
- In a large skillet, melt the butter over medium-high heat. Add the beef, carrots, celery, and garlic, cooking until they are tender, stirring occasionally. Blend in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Let it simmer on medium-low heat for 10 minutes until it thickens. Stir in the shredded chicken or turkey and peas, then take off the heat.
- Preheat the oven to 400°F (204°C).
- On a lightly floured surface, roll out one of the dough portions into a 12-inch circle about 1/4 inch thick. Place it in a 9-inch pie dish and press gently with your fingers. Trim any excess dough away.
- Pour the prepared filling into the crust-lined dish. Roll out the second dough portion in the same manner and place it over the filling. Trim and seal the edges by crimping them together. Make small slits in the top crust. Brush the entire surface with the beaten egg.
- Bake the pie for 45 minutes or until the crust is a golden brown color. Use a pie crust shield to prevent the edges from over-browning if necessary. Allow the pie to cool for 10 minutes before cutting and serving.
Notes
- Ensure the butter is chilled when preparing the dough for a flaky crust.
- Use a variety of vegetables and herbs to enhance the flavor of the filling.
- Brush the crust with beaten egg for a beautiful golden finish.
