Chicken Pot Pie

Chicken Pot Pie

Ingredients:

For the Filling:

– 2 cups cooked chicken, shredded

– 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

– 1/3 cup unsalted butter

– 1/3 cup all-purpose flour

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/4 teaspoon dried thyme

– 1 3/4 cups chicken broth

– 2/3 cup milk

For the Crust:

– 1 1/4 cups all-purpose flour

– 1/2 cup unsalted butter, cold and cut into small pieces

– 1/4 cup ice water

– 1/2 teaspoon salt

Directions:

For the Filling:

1. Preheat your oven to 425°F (220°C).

2. In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and dried thyme until well combined.

3. Gradually whisk in chicken broth and milk, cooking and stirring until the mixture thickens.

4. Add shredded chicken and frozen mixed vegetables to the sauce, stirring until evenly coated. Remove from heat.

For the Crust:

1. In a food processor, combine the flour and salt.

2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

3. With the processor running, slowly add ice water until the dough comes together.

4. Turn the dough out onto a floured surface, knead it a few times, then shape it into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

Assembling the Chicken Pot Pie:

1. Roll out the chilled dough on a floured surface to fit a pie dish.

2. Place the rolled-out dough in the pie dish.

3. Pour the chicken and vegetable filling into the pie crust.

4. Roll out a second piece of dough for the top crust and place it over the filling.

5. Trim and crimp the edges to seal the pie.

6. Cut a few slits in the top crust to allow steam to escape.

7. Bake for 30-35 minutes or until the crust is golden brown.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 65 minutes

Kcal: 390 kcal | Servings: 6 servings