Another meal recipe to use for your batch chicken! Chicken Pot Pie is one of my favorite meals of all time. My Momom (grandma) says I come by it honestly. It was my late Grandfather’s favorite meal too. Or at least one of his favorite. We love food. How could we only have one favorite?? Impossible.
In another blog I talked about fall, cooking, and smelling onions cook on the stovetop, and how it evokes so much comfort for me. This is the originator of the love of smelling onions cooking. When my mom would make Pot Pie, my mouth would water and my stomach with dance of joy the entire time, thinking about what was ahead of us at our dinner table. And also, the Hunger Games are real when there is only a slice of Pot Pie leftover the next day for lunch.
In the Chicken in a Cloud blog, we gave the recipe for the filling for the Chicken Pot Pie (especially if you double that recipe, to have enough for both recipes), and in the video we talk about how it’s a perfect filling to be able to put in the freezer if you need to wait a while, or you could even make the whole pie and freeze it. I suggest watching both videos to get the whole idea. The video here, lets you know how to get a great flaky crust to go along with the creamy, delicious, perfect-for-a-fall-dinner filling.
This might be one of my favorite videos too because Charlotte wanted to help me in the kitchen. Most days, I find solace in the kitchen when I cook by myself, but I love having the kids help out too. The get so much satisfaction from it, and it totally helps them eat their whole portion because they were the ones that made it. *Side story* Jeremiah wanted to make Ratatouille one day (after watching the movie) and was adamant on him and Jason making it. Jason finally obliged. We were thinking Jeremiah would take one taste and push the rest of the plate away, with the fact the is solely comprised of vegetables. He ate the whole dang plate. And has asked almost once a week when we’re going to make it again. Could have pushed me over with a feather.
Chicken Pot Pie
Course: DinnerCuisine: AmericanDifficulty: Medium6
servings30
minutes45
minutesIngredients
- Pie Crust
1 cup butter (2 sticks)
2 cups flour
1 tsp salt
1/4 cup cold water
- Filling
1/2 cup (1 stick) butter
1 Tbsp canola oil
1/2 cup flour
1/2 medium onion – chopped
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 large carrots – chopped
2 cups chicken broth
1/2 cup milk
1/2 cream
1/2 cup fresh or frozen corn
1/2 cup fresh or frozen peas
2 cups (about two breasts) cooked chicken
- Egg Wash
1 egg, beaten
Directions
- FOR THE CRUST:
Preheat the oven to 425˚F. Combine and lightly whisk flour and salt together. Add in cut cubes of the butter. Using a pastry cutter, work the flour mixture and butter until the butter has pea size and almond sized chunks. Add in the water and work the dough together with your hands, kneading until till just combined. Do not over work the dough.
Once the dough is well incorporated, cut into two equal parts. Shape each dough into balls, and cover with cling wrap. Refrigerate for at least 15 minutes. - FOR THE FILLING:
Melt butter. Add oil, onion, and carrots. Cook over medium heat until veggies start to slightly soften. Add flour, salt, and pepper. Cook until smooth and bubbly. Stir in broth, milk, and cream. Cook until mixture is thick. Add chicken, corn and peas. Remove from heat. - ROLL OUT DOUGH:
Flour counter top well. Unwrap a dough ball, and lightly flour the top. Roll out, continuing to flour whenever it starts to stick to the rolling pin. Also, rotate, and flour underneath so it doesn’t stick to the counter top surface and tear. Roll until about 1/8″ thick. Gently place into a 8″ or 9″ pie plate.
Repeat steps above until the second dough ball is 1/8″ thick.
Pour your filling into the pie plate. Cover with the second rolled out pie crust. Cut edges and crimp being careful to seal the edges to prevent leakage. - FINISHING AND COOKING
Apply the egg wash with a pastry brush. Cut good size steam holes in the top of the pot pie. Place in oven and cook for 15 min on 425˚F. After the 15 minutes, drop the temp down to 375˚F and cook for an additional 30 minutes or until the top is golden brown. Remove from oven and let it cool for 15 minutes or so. Cut and serve!
Recipe Video
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Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
[…] and sweet, and not prone to mushy. Diced v fine. My current favorite pie crust recipe is from this pot pie recipe. As is, stepped it all up a quarter of a cup in order to make the crust slightly thicker/fit over […]