I love chicken pot pie. It is definitely a comfort food. This recipe is my favorite and it is easily altered to whatever veggies you have available.
- 1¼ cup of all purpose flour
- 1 stick of butter, chilled and diced
- ¼ tsp salt
- ¼ cup ice cold water
- 1 Tbsp of butter
- 1 cup of frozen carrots, celery, onion (or any other vegetable blend of your choice)
- 1 small potato, diced and cooked (optional)
- ¾ cup of cooked chicken, shredded
- 2 Tbsp of flour
- poultry seasoning (you could make this yourself, it is a combination of black pepper, thyme, sage, rosemary, and nutmeg)
- ¾ cup of chicken broth
- Preheat oven to 350 degrees.
- Combine the flour and salt in a food processor. Slowly pulse in the butter.
- Add the water slowly, until the dough forms into a ball (I didn’t need all of the water).
- Wrap the ball of dough in plastic wrap and place in the freezer for 30 minutes or in the fridge for 4 hours or even overnight.
- Divide the dough into two pieces. Roll out each ball of dough to fit a 9 inch pie plate.
- Place crust into pie plate and press evenly across bottom and sides of pie plate.
- Bake bottom crust for about 10 minutes.
- In a skillet saute the frozen vegetables in butter, about 1-2 minutes.
- Add the cooked chicken and sprinkle the flour and seasonings across the top. Stir until the flour is incorporated
- Pour in the chicken broth. Simmer uncovered, until the mixture begins to thicken.
- Add the cooked potatoes and pour the filling into the prepared pie crust.
- Fold remaining pie crust over the top.
- Place pie on a cookie sheet and bake at 350 degrees until the crust is golden brown, about 20-25 minutes.
I often double the pie crust recipe and save any remaining dough in the freezer for a future project.
I love the smell of sauteing vegetables, especially if butter and onion are involved.
I think we could have eaten the entire pie ourselves.