Easy And Delicious – How To Make Chicken Pot Pie With Pie Crust!

Indulge in the comforting warmth of a classic chicken pot pie, a culinary masterpiece that combines tender chicken, savory vegetables, and a golden-brown pie crust. In this comprehensive guide, we’ll embark on a step-by-step journey, uncovering the secrets to creating an unforgettable chicken pot pie using pie crust.

Ingredients

For the Pie Crust:

• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1/2 cup (120ml) ice water

For the Filling:

• 2 tablespoons olive oil
• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup (60ml) all-purpose flour
• 3 cups (720ml) chicken broth
• 1 cup (240ml) milk
• 1/2 cup (120ml) frozen peas
• 1/4 cup (60ml) chopped fresh parsley

Instructions

Making the Pie Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cooking the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, carrots, and celery and cook until softened.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes.
6. Stir in the peas and parsley.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie crust to a 12-inch (30cm) circle.
3. Transfer the filling to a 9-inch (23cm) pie plate.
4. Place the pie crust over the filling and trim the edges. Crimp or flute the edges to seal.
5. Brush the crust with milk and sprinkle with salt and pepper.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let cool for 15 minutes before serving.

Enhancements

• Creamy Filling: Add 1/2 cup (120ml) of heavy cream to the sauce for a richer, creamier filling.
• Vegetable Medley: Feel free to add other vegetables to the filling, such as green beans, corn, or potatoes.
• Cheesy Topping: Sprinkle shredded cheddar or mozzarella cheese over the filling before baking for a cheesy pull.
• Puff Pastry Crust: For a lighter, flakier crust, use puff pastry instead of traditional pie crust.

Tips

• Use a sharp knife to cut the vegetables into uniform pieces for even cooking.
• If the filling is too thick, add more chicken broth or milk.
• Allow the pot pie to cool slightly before slicing and serving to prevent the filling from spilling out.
• Leftover pot pie can be stored in the refrigerator for up to 3 days.

Baking with Love

Creating a chicken pot pie using pie crust is a labor of love that rewards you with a comforting and satisfying meal. Whether you’re a seasoned cook or a novice, this guide will empower you to craft a culinary masterpiece that will warm the hearts and stomachs of your loved ones.

FAQs

Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust for convenience. However, making your own pie crust gives you more control over the flavor and texture.

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days ahead of time. Store it in the refrigerator until ready to assemble the pot pie.

Q: What can I serve with chicken pot pie?
A: Chicken pot pie pairs well with a variety of side dishes, such as mashed potatoes, green salad, or crusty bread.