American cuisine

Easy

Terri’s Chicken Pot Pie

Name: Terri’s Chicken Pot Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: Filling; 1 stick Butter, unsalted; 1 tbsp. Olive oil; 1 ea. Yellow onion; 1/2 tsp. Salt; 3 ea. Potato; 4 ea. Carrots; 2 ea. Garlic clove; 1 cup Leeks; 1 cup Celery; 4 sp. Fresh thyme; 1/4 cup All-purpose flour; 1/2 tsp. Pepper; 4 cup Homemade chicken broth; 3 cup Roasted chicken; 1 cup Frozen peas; 1/3 cup Parsley, chopped; 1/2 tsp. Salt; 1/2 tsp. Pepper; Crust; 1¼ cup All-purpose flour; 1/4 tsp. Salt; 1 tsp. Sugar; 1 stick Butter, unsalted; 2 tbsp. Ice water; For Rolling the Dough; 1 large Egg wash; 1/2 cup All-purpose flour

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A traditional chicken pot pie is full of chunky pieces in a tasty gravy and smells so good. your pie will have a more rustic look as it is made with loving hands. bake your pie on a tray to protect your oven the egg wash on the pie crust gives that golden shiny shell and makes this pie a delicious joyful homecoming.

Recipe

PRE TIME: 45 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 35 min

6 SERVING

Ingredients:

Filling
1 stick Butter, unsalted
1 tbsp. Olive oil
1 ea. Yellow onion
1/2 tsp. Salt
3 ea. Potato
4 ea. Carrots
2 ea. Garlic clove
1 cup Leeks
1 cup Celery
4 sp. Fresh thyme
1/4 cup All-purpose flour
1/2 tsp. Pepper
4 cup Homemade chicken broth
3 cup Roasted chicken
1 cup Frozen peas
1/3 cup Parsley, chopped
1/2 tsp. Salt
1/2 tsp. Pepper
Crust
1¼ cup All-purpose flour
1/4 tsp. Salt
1 tsp. Sugar
1 stick Butter, unsalted
2 tbsp. Ice water
For Rolling the Dough
1 large Egg wash
1/2 cup All-purpose flour

Directions:

Step 1

Preheat oven to 375°F/190°C.

Step 2

In a large pot, melt butter over medium-high. Add olive oil, onion, and salt and cook until softened.

Step 3

Add potato, carrots, garlic, and cook until fragrant. And add leeks, celery, fresh thyme, and stir well.

Step 4

Add flour and stir to coat vegetables.

Step 5

Add pepper and slowly add broth, whisking constantly until sauce is smooth. Add roasted chicken, peas, and parsley. Season with salt and pepper, and stir well.

Step 6

In a food processor, pulse together flour, sugar, and salt.

Step 7

Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons of ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.

Step 8

Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).

Step 9

On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over the dish and fold overhang inward while pinching to crimp edge.

Step 10

Pour filling into a 2-quart baking dish.

Step 11

Roll your dough a couple of inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.

Step 12

Brush with egg wash.

Step 13

Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around the edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Step 14

To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425°F/218°C, 1 1/4 hours (1 hour for small pies).

Step 15

Enjoy!