Chicken Pot Pie

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Chicken Pot Pie

Yield 6

Prep time

20 Min

Cook time

45 Min

Inactive time

20 Min

Total time

1 H & 25 M

Ingredients

Pie Crust

• 300g all purpose flour
• 2 sticks butter
• Pinch of salt
• Ice water

Filling

• 1/2 rotisserie chicken
• 4T butter
• 1 carrot diced
• 1 dead of celery diced
• 1/2 sweet onion diced
• 4T flour
• 2C chicken stock
• 1/4C heavy cream
• 1/3C frozen peas
• Salt
• Pepper

• Blender
• Cast iron skillet
• Saute pan
• Rolling pin

Instructions

Dough

1. Set oven to 400°F
2. Cut sticks of butter into small cubes
3. Combine butter, flour, salt, sugar in a blender and pulse until butter becomes small pea size. Dump into a bowl
4. Slowly stream in ice water and mix dough by hand until it forms a dough. Wrap and set in fridge for at least 20 minutes
5. Flour work surface and roll out dough to be about 1/2" thick and wide enough to fit your skillet
6. Set dough in skillet and push into corners by hand. Poke holes along the bottom with a fork. Save excess and roll back out for the top of the pie
7. Bake for around 15 minutes and then let cook to room temperature

Filling

1. Add 4T of butter to a saute pan and melt. While melting, dice vegetables and combine in a bowl. Once butter has melted, add in vegetables and cook until they begin to soften
2. Add in 4T of flour and stir well and cook for around 1 minute or until the flour smell disappears
3. Slowly add in chicken stock 1/2c at a time and stir until it begins to thicken. Once finished, add in cooked chicken and stir to combine.
4. Turn off the heat and add in frozen peas and heavy cream. Stir well and add in salt and pepper as needed
5. Dump filling into skillet with already cooked pie crust. Then rollout additional pie dough and lay on top, pressing along the edges to seal the pot pie. Cut a couple vent slits in the middle and cook for 10-20 minutes or until the top is brown

https://daddoingdinner.com/recipes/chicken-pot-pie