Chicken Pot Pie

This chicken pot pie is delicious and easy to make. It’s a great, hearty, winter meal. You can use store bought crust if you don’t want to make your own but homemade crust is so much better and it’s not as hard as you think.

For the crust:

2.5 cups of flour
1 tsp salt
2 sticks of cold butter (cut into pieces)
About 6 TBS ice water

Mix the flour and salt with a whisk. Add the butter pieces. You can use your hands or a food processor for the next step. If using your hands mix the dry ingredients and the butter. As you are mixing smash the butter into the flour mixture. It will eventually look like crumbles. Then add ice water a little at a time until mixture has a consistency of play dough. Form into a ball and wrap with Saran Wrap and place in refrigerator for at least 30 minutes. If using a food processor add the butter to the dry mixture and pulse until the mix is crumbly in texture. Then add water and continue to mix until the consistency is like play dough then make a ball, wrap in Saran Wrap and put in fridge for at least 30 minutes.

For the filling:

About 4 chicken thighs diced
1 stick of butter
1/4 cup of flour
1 large onion
2 stalks of celery
1 cup of diced carrots
1 cup of peas (I prefer frozen)
3 red potatoes diced
2 TBS better than bouillon roasted chicken or 3-4 cups of chicken broth
1 TBS Better than Bouillon roasted garlic
1 cup of heavy whipping cream
2 sprigs of fresh thyme
Kinder’s Buttery Poultry Blend seasoning to taste
Salt to taste
Fresh ground black pepper to taste
About 1 TBS of fresh parsley
About 3-4 cups water if using Better than Bouillon roasted chicken
1-2 eggs beaten for egg wash

Preheat oven to 425. Season chicken with poultry blend. In a large skillet sauté the onions, carrots, celery, and chicken. Once chicken is browned add the flour. Once flour is incorporated add hot water or chicken broth and mix. Once mixed add potatoes, thyme, and peas and let simmer until potatoes are soft. After nice is incorporated add the Better than Bouillon Roasted garlic. Add salt and pepper to taste. Let simmer on low for about 5 minutes. Make sure mixture doesn’t burn or stick to the pot. Stir as needed. Once mixture is fully incorporated add whipping cream, stir and remove from heat. Let steep while you roll dough for the pie crust.

Put some flour (about 1/4 cup) onto CLEAN countertop or preferably a pastry mat. Remove dough from fridge and put onto flour. Using a rolling pin roll flour out until thin. Line bottom of pie plate or tin. Poke multiple holes in bottom of crust with a fork. Spoon mixture into the bottom crust then top mixture with more crust. Cut 4 slits on tip layer. Using a pastry brush coat top of crust with egg wash and bake at 425 for approximately 30 minutes or until pie is golden brown.