Flaky tender crust, filled with chicken, veggies, and herbs in a creamy sauce. It’s the ultimate comfort food!
Chicken Pot Pie
Description
Flaky tender crust, filled with chicken, veggies, and herbs in a creamy sauce. It’s the ultimate comfort food!
Ingredients
Olive oil
butter
1 onion, diced
1 leek, sliced
3 cloves garlic, minced
3 carrots, chopped
2 Yukon gold potatoes, diced
¾ cup flour
½ teaspoon celery salt
1 teaspoon tarragon
3 ½ cups chicken stock
½ cup cream Sherry
2 teaspoons additional chicken bouillon
¼ cup heavy cream
1 tablespoon Dijon mustard
4 cups shredded rotisserie chicken
1 10 oz package frozen peas
¼ bunch parsley, chopped
2 teaspoon fresh thyme leaves
Pie crust:
1 ½ cups Crisco
3 cups flour
1 egg, lightly beaten
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt
Instructions
Make the pie dough. In a large bowl, work the Crisco into the flour, until it resembles coarse sand. Add
the egg, water, vinegar, and salt; and mix with a fork until incorporated. Separate it in half and flatten
into a disk. Put each half in a plastic bag and chill for about 15 minutes. Roll each disc out to be larger
than your deep dish pie plate.
Preheat oven to 425°F. Melt butter in a deep dutch oven and saute the onion and leeks until softened
and translucent. Add the garlic, just until fragrant. Add the carrots and potatoes and cook, stirring
often, until softened, about 6 minutes. Sprinkle with flour, celery salt, and tarragon; and work it into the
vegetables, cooking for about 2 minutes. Stir in stock and bouillon granules; bring mixture to a simmer
and cook until it thickens. Stir in the cream and Dijon mustard. Add the chicken, peas, parsley, thyme,
and white pepper. Remove from heat.
Line a deep dish pie plate with one of the pie rounds. Pour in the chicken filling and place the other
dough round on top, crimping the edge. Brush with egg wash and make 4-5 vent hole in the top of the
dough. Sprinkle with salt and bake for 40-45 minutes.
