Chicken Pot Pie

American

Intermediate

Main Course

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Hearty Homestyle Chicken
Pot Pie

Name: Hearty Homestyle Chicken ~Pot Pie~
Total time: 90 min
Yield: 1
Cuisine: American
Ingredients: For the Filling; 40 g Butter; 1 medium Onion; 2 stalks Celery; 2 medium Carrots; 40 g All-purpose flour (maida); 400 mL Chicken stock; 100 mL Milk; 500 g Cooked chicken; 150 g Frozen peas; 1 tsp Salt; 1/2 tsp Black pepper powder; For the Pie Crust; 300 g All-purpose flour (maida); 1/2 tsp Salt; 225 g Unsalted butter; 60-80 mL Ice water

90 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

A creamy chicken and vegetable filling baked under a golden, flaky pastry crust - pure comfort in every bite.

Ingredients

UNITSIngredients

For the Filling

40 gButter

1 mediumOnion

2 stalksCelery

2 mediumCarrots

40 gAll-purpose flour (maida)

400 mLChicken stock

100 mLMilk

500 gCooked chicken

150 gFrozen peas

1 tspSalt

1/2 tspBlack pepper powder

For the Pie Crust

300 gAll-purpose flour (maida)

1/2 tspSalt

225 g Unsalted butter

60-80 mLIce water

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Directions

Description - Step 1

Prepare the pie crust

To start with this easy chicken pot pie recipe, mix the flour and salt in a large bowl. Using your fingertips, rub the chilled butter into the flour until the mixture resembles coarse crumbs. Gradually add just enough ice water to form a dough. Divide the dough in half, shape each into a disc, wrap in cling film and refrigerate for at least 30 minutes.

Description - Step 2

Cook the filling

Melt the butter in a large saucepan over medium heat. Add onions, celery and carrots. Cook until the vegetables are tender, about 8-10 minutes. Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock and milk, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened. Stir in the chicken, peas, salt and pepper. Remove from heat.

Description - Step 3

Assemble the chicken pie

Preheat the oven to 200°C. Roll out one dough disc on a floured surface into a 30 cm round. Transfer it to a 9-inch pie dish, letting the excess hang over the edge. Pour the chicken filling into the crust. Roll out the remaining dough disc and place it on top. Trim and crimp the edges to seal. Cut a few slits in the top crust for steam vents. If you don't have an oven, you can use a stovetop to cook the pie by using a heavy-bottomed pan or a skillet with a tight-fitting lid. Heat the pan over low to medium heat, making sure the pie doesn't burn.

Step 1

Prepare the pie crust

20 minutes

Step 2

Cook the filling

15 minutes

Step 3

Assemble the chicken pie

10 minutes

Step 4

Bake the pie

45-50 minutes