Homemade Chicken Pot Pie Recipe
Easy to follow recipe on how to make delicious Homemade Chicken Pot Pie at home. This recipe is easy to follow even for newbie cooks
Equipment
- 1 9x13 inch baking dish
- Pastry brush
- Cutting board
- Knife
- Rolling Pin
- Pastry blender or fingers
Ingredients
For the filling:
- 1 pound boneless skinless chicken breast or thighs, cut into 1-inch pieces (450g)
- 2 medium carrots peeled and sliced (120g)
- 2 medium potatoes peeled and sliced (120g)
- 1 large onion chopped (150g)
- 2 cloves garlic minced (6g)
- 1 cup all-purpose flour 120g
- 1 1/2 cups chicken broth 375ml
- 1/2 cup milk 120ml
- 2 teaspoons dried thyme 4g
- 1/2 teaspoon salt 2g
- 1/4 teaspoon black pepper 1g
- 2 tablespoons butter 30g
For the crust:
- 2 1/4 cups all-purpose flour 280g
- 1 teaspoon salt 5g
- 1/2 cup cold unsalted butter cut into small pieces (115g)
- 1/4 cup ice water 60ml
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté the chicken, carrots, potatoes, onion, and garlic until the chicken is cooked through and the vegetables are tender.
- Add the flour, chicken broth, milk, thyme, salt, and pepper to the skillet. Stir until the mixture thickens.
- Transfer the mixture to the baking dish.
- To make the crust, combine the flour and salt in a bowl. Add the butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring with a fork until the dough comes together.
- Roll out the dough on a floured surface to a size slightly larger than the baking dish.
- Place the dough over the filling and trim the edges. Crimp to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with water.
- Bake for 35 minutes, or until the crust is golden brown.
Nutrition
Calories: 540kcal
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