Easy Homemade Chicken Pot Pie Recipe #easyrecipe #chicken #potpie - Guide Recipe
Easy Homemade Chicken Pot Pie Recipe #easyrecipe #chicken #potpie #chickenpotpie #homemade #pie
We know the best way to keep your crust from getting soggy on your chicken pot pie: It all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you'll run the risk of it seeping through your crust before it's baked. #easyrecipe #chicken #potpie #chickenpotpie #homemade #pie
Ingredients:
FOR THE CRUST:
1 tsp. kosher salt
1 c. unsalted butter , cut into 1/2" pieces
3 c. all-purpose flour , plus more for surface
1 tsp. baking powder
1/2 c. ice water (or more , if needed)
FOR THE FILLING:
3 c. low-sodium chicken broth
1/4 c. heavy cream
1 c. frozen peas
4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 c. butter , plus more for baking dish
kosher salt
Freshly ground black pepper
2 large carrots , peeled and diced
1 medium onion , chopped
3 cloves garlic , minced
3/4 c. all-purpose flour
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped thyme leaves
Egg wash
Flaky sea salt
Read Also: How to Make Best Damn French Toast
Instructions:
- First , Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor , pulse flour , baking powder , and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running , add ice water into feed tube , 1 tablespoon at a time , until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
- Then , turn dough onto a lightly floured surface , form into 2 balls , and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
- Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken , so that chicken is completely covered. Bake until chicken is cooked through , 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
- Meanwhile , start filling: In a large pot over medium heat , melt butter. Add onions and carrots and cook until vegetables are beginning to soften , about 10 minutes. Stir in garlic , then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened , about 5 minutes. Stir in heavy cream , cubed chicken , peas , parsley and thyme. Season mixture with salt and pepper.
- Assemble pie: On a lightly floured surface , roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges , then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
- Reduce heat to 375° and bake pie until crust is golden , about 45 minutes. Let cool for at least 15 minutes before serving.
- Serve & enjoy!