Chicken Pot Pie is another one of those ultimate comfort foods. There are many ways to make the dish, but it’s hard to find a version much better than this one! It’s warm, hearty and oh so delicious!
What You’ll Need For The Crust:
4 cups of flour
1 teaspoon of salt
2 sticks of cold butter
1 1/2- 2 1/2 cups of ice water
In a food processor pulse together flour and salt to mix. Cut cold butter into pats and add to the food processor. Pulse the butter with the flour until mixture becomes crumbly and roughly the size of peas. Slowly add water until a dough ball forms. (Note: You might not need all of the water. When the ball forms stop adding water. It’s also possible that you might need a bit more water. It all depends on the humidity in the air and such. You can’t judge beforehand unfortunately so pay attention and when the ball forms stop adding water!!) Divide the dough into two balls and wrap each dough ball in plastic wrap or place in an airtight container and put in the fridge to chill for at least an hour.
Let the dough soften at room temperature for 20-30 minutes before rolling out so it will be easy to use.
What You’ll Need For The Filling:
2 large boneless, skinless chicken breasts, cooked chopped into large chunks
1 stick of butter
1 onion, chopped
6-8 large button mushroom, sliced
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/3 cup of parsley, chopped
2 cups of chicken broth
2 cups of frozen mixed vegetables
1 cup of frozen peas
1 egg, beaten
Cook chicken. Add a little sea salt and black pepper and cook until chicken is done through. Cut chicken into chunks and set aside.
Preheat oven to 425 F.
Melt 1 stick of butter and saute onions and mushrooms with a pinch of sea salt and some freshly ground black pepper until tender. Add flour and cook for 1-2 minutes. Add parsley and stir to mix. Add chicken broth or water and let the mixture thicken (about 2-3 minutes). Add veggies and chicken and stir to mix. Remove from heat and set aside.
What To Do To Assemble the Pot Pie:
Roll out dough and press into a pie dish. Add filling to the pie shell. (Note: The filling will be slightly higher than the top of the dish. Push the bulk of the filling to the center of the pie shell.) Roll out the other dough ball and cover the pie, crimp the edges and cut steam holes. Brush the top of the crust with egg wash and sprinkle with coarse sea salt:
Bake for 35-35 minutes until crust is golden browned.
Remove from the oven and let sit for 10 minutes before serving.
Notes: You could easily leave the chicken out of this and make it a Vegetable Pot Pie. You could substitute vegetable broth for the chicken water in this scenario to make it completely vegetarian. Leeks would also be a good addition, as would cubed potatoes. You can also make the filling and chill it before using for a day or two in the fridge or freeze in the freezer for months.