Chicken Pot Pie


chicken pot pie inside

I’ve never made a chicken pot pie in my life. I’m fairly certain it’s because of school lunches back in grade school. When it was suggested we make on for dinner, I wasn’t convinced. Flashback to dried out crusty topping, concealing something worse beneath it.

However, no recipe should be judged on its cafeteria presentation. When I saw this recipe, it actually sounded GOOD.

Chicken Pot Pie:

  • 4 Tbsp unsalted butter
  • 1 small onion, diced
  • 3 small carrots, diced
  • 2 stalks celery, diced
  • 3 chicken breasts (about 3 cups, shredded)
  • Penzeys Mural of Flavor spice mix
  • 1/4 cup flour
  • 1 tsp cornstarch
  • 3 cups low-sodium chicken broth,
  • splash of white wine (optional)
  • 1/4 cup cream
  • 1 egg
  • 1/4 teaspoon turmeric
  • 1 tsp herbs de provence
  • 1 ½ tsp cumin
  • salt And pepper

Crust:

  • 1 c flour
  • 7 Tbsp unsalted butter
  • 1/8 tsp salt
  • 2-3 Tbsp cold water

 

Preheat the oven to 375 F.

To make dough, mix the flour with the salt, and cut in the cold butter until mixed. Add water to form dough. Shape into a flat disc, cover in plastic wrap, and let refrigerate 30-45 min before rolling out.

Season the chicken breasts with salt, pepper and Mural of Flavor spice mix. (shallots, onion, garlic, lemon peel, citric acid, orange peel).  Bake at 375 F for 30-35 min, or until done. Allow to cool slightly, then shred.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

veggies

Add the chicken and then stir in the flour. Cook for 1 minute, then pour in the chicken broth (and optional wine). Once it starts to thicken add the turmeric, salt, pepper, herbs de provence and cumin. If you prefer it thicker like I do, add the cornstarch and let it simmer.

add shredded chicken

spoon of chicken in sauce

Add the cream, then stir and allow it to thicken, about 3 minutes. If it seems too thick, add a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the dough on a floured surface and lay it over the top of the dish. Press the edges together so it sticks to sides of dish. With a knife, cut slits into the dough.

roll dough over baking dish

Mix the egg with a little water and brush it all over the surface of the crust.

egg wash

Cover with tin foil and bake for 15 minutes. Remove the foil and bake another 15-20 minutes until the top is golden brown.

pre baked

baked chicken pot pie

closeup of crust

inside view

Adapted from here.

 

Chicken Pot Pie
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
 
Perfectly seasoned chicken and vegetables, coated with a silky chicken broth sauce, and topped with a buttery, flaky crust.
Ingredients
  • 1 c flour
  • 7 Tbsp unsalted butter
  • ⅛ tsp salt
  • 2-3 Tbsp cold water
  • _______
  • 4 Tbsp unsalted butter
  • 1 small onion, diced
  • 3 small carrots, diced
  • 2 stalks celery, diced
  • 3 chicken breasts (about 3 cups, shredded)
  • Penzeys Mural of Flavor spice mix
  • ¼ cup flour
  • 1 tsp cornstarch
  • 3 cups low-sodium chicken broth,
  • splash of white wine (optional)
  • ¼ cup cream
  • 1 egg
  • ¼ teaspoon turmeric
  • 1 tsp herbs de provence
  • 1 ½ tsp cumin
  • salt And pepper
Instructions
  1. Preheat the oven to 375 F.
  2. To make dough, mix the flour with the salt, and cut in the cold butter until mixed. Add water to form dough. Shape into a flat disc, cover in plastic wrap, and let refrigerate 30-45 min before rolling out.
  3. Season the chicken breasts with salt, pepper and Mural of Flavor Penzey spice mix. (shallots, onion, garlic, lemon peel, citric acid, orange peel).
  4. Bake at 375 F for 30-35 min, or until done. Allow to cool slightly, then shred.
  5. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  6. Add the chicken and then stir in the flour. Cook for 1 minute, then pour in the chicken broth (and optional wine). Once it starts to thicken add the turmeric, salt, pepper, herbs de provence and cumin. If you prefer it thicker like I do, add the cornstarch and let it simmer.
  7. Add the cream, then stir and allow it to thicken, about 3 minutes. If it seems overly thick, add a little more broth. Turn off the heat.
  8. Pour the filling into a 2-quart baking dish. Roll out the dough on a floured surface and lay it over the top of the dish. Press the edges together so it sticks to sides of dish. With a knife, cut slits into the dough.
  9. Mix the egg with a little water and brush it all over the surface of the crust.
  10. Cover with tin foil and bake for 15 minutes.
  11. Remove the foil and bake another 15-20 minutes until the top is golden brown.

 

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