Friday, April 26, 2013

Chicken Pot Pie

Taste: Rich, creamy, and homey.
Amount: I made 4 individual pot pies. It could stretch to 8 in small enough bakeware.
Time: 1 hour, plus bake time.
Source: Filling inspired by allrecipes and crust from Annie's Eats.

These are the pot pies I decided to make for Easter. They are such perfect comfort food. Warm delicious inside, with a flake-y thick crust outside. They are sure to fill you up. It took me three days to finish mine off. I love that you can make and bake these, then freeze them for later. One of these days maybe I will actually freeze meals in advance. I guess I'm just not that forward thinking enough.

Chicken Pot Pie
For the filling -
  • 1 lb chicken, cubed
  • 1 cup frozen carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup potato, cubed
  • 1/2 cup celery, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup onion, chopped
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 2 cups chicken broth, plus
  • 1 cup milk
For the crust - 
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3 cups flour
  • 10 oz cream cheese, chilled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
Preheat the oven to 375 F.

Combine the chicken, carrots, peas, corn, potatoes, and celery in a large pot. Add chicken broth to cover. Bring to a boil for 15 minutes. Drain, reserving 2 cups of the chicken broth. Set aside.

In a saucepan, over medium heat melt the butter and cook the onions until soft and translucent. Stir in flour, salt, pepper, garlic powder, and poultry seasoning. Slowly add in the reserved chicken broth and milk. Simmer over medium-low heat until thickened.

Combine the chicken and veggies with the gravy. Spoon into 4-6 individual oven-safe dishes.

To make the crust, cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter with the flour until crumbly. Add the cream cheese, salt, and pepper, pulsing just until the dough forms a ball. Transfer the dough to a lightly floured work area, and roll the dough out to about 1/4-inch thickness. Cut the dough rounds to be about 1 1/2 inches larger than the individual pot pie dishes. Lay the dough round on top of the filled dishes. Beat the egg, and brush the tops of the dough lightly with the beaten egg.

Place the pot pies on a baking sheet. Place in the preheated oven for 20-25 minutes, or until golden  brown. Serve immediately.

No comments:

Post a Comment

Thank you for taking the time to leave a comment! I love them oh so much. I respond via email so please be sure to have your email linked. If not check back for responses via the thread.