Homestyle Chicken Pie (Printable Version)
# What You'll Need:
→ For the chicken pot pie crust
01 -
2 1/2 cups regular flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon table salt
04 -
1 cup cold butter without salt, diced
05 -
1/2 cup cold buttermilk
06 -
1-2 tablespoons ice water
07 -
1 large egg, whisked, for coating
→ For the pot pie filling
08 -
1/4 cup unsalted butter
09 -
1/3 cup chopped onion
10 -
2 medium carrots, cut into rounds (about 1 cup)
11 -
1 stalk celery, chopped (about 1/2 cup)
12 -
2 cloves garlic, finely chopped
13 -
1/3 cup regular flour
14 -
1 1/2 teaspoons fresh thyme, chopped fine
15 -
1 tablespoon fresh Italian parsley, chopped
16 -
1 teaspoon salt
17 -
1/2 teaspoon ground black pepper
18 -
1 3/4 cups chicken stock
19 -
1/2 cup whipping cream
20 -
3 cups pulled chicken or turkey meat
21 -
1 cup frozen peas
# Steps to Follow:
01 -
Mix flour, sugar, and salt in a big bowl. Toss butter cubes in the mix to coat them. On a clean counter, flatten the butter into sheets using your rolling pin, working it into the flour. Use a bench scraper to gather everything if it spreads too much. Pop the mixture in the freezer for 15 minutes to chill.
02 -
Take the mix out of the freezer and pour in the buttermilk. Mix first with a spoon, then with your hands until you get a ball of dough. Add the cold water if it's too dry. Split the dough in half, shape into disks, wrap in plastic, and stick them in the fridge while you make the filling.
03 -
Melt butter in a wide pan over medium-high heat. Throw in onion, carrots, celery, and garlic. Stir now and then until soft. Mix in the flour, salt, black pepper, thyme, parsley, chicken stock, and cream. Let it bubble gently for 10 minutes until thick. Stir in chicken and peas, then set aside.
04 -
Turn your oven on to 400°F.
05 -
On a floured surface, roll one dough disk into a 12-inch circle, about 1/4 inch thick. Lay it in a 9-inch pie dish. Cut off extra dough and pour in your filling.
06 -
Roll the second dough disk and place it over your filled pie. Trim the edges, pinch them together, and cut a few holes in the top. Brush the top with beaten egg.
07 -
Put in the oven for 45 minutes until the crust turns golden brown. Cover the edges with a shield if they get too dark. Let it cool for 10 minutes before cutting.
# Additional Tips:
01 -
Works great with store-bought rotisserie chicken or holiday turkey leftovers and can be frozen for quick meals later on.