One of my favorites comfort food is chicken pot pie, usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one.
Try this classic recipe with chicken, mixed vegetables and a flaky pie crust.
Also is a great way to turn leftover chicken and veggies in a new delicious dish!
Adapted from : Sally baking addiction
2 and 1/2 cups all purpose flour (about 340 grams)
1 teaspoon salt
7 tablespoons unsalted butter chilled and cubed
1/2 cup Ice water (maybe you need a little more water)
Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter.
Mix the flour and salt together in a large bowl. Add the butter.
Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal.
Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface the dough shouuld come together easily and should not feel over sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated with butter. Form into a ball. Divide dough in half . Flatten each half into discs using yours hands.
Wrap each in plastic wrap and refrigerate for at least 2 hours..
(Im sure this pie dough recipe is amazing to make others pies too)
1 pound (about 450 grams) skinless boneless chicken breast in cubes
1 cup sliced carrots (2 carrots)
1 cup frozen baby peas
3/4 cup frozen green beas
1/3 cup unsalted butter
1/3 cup chopped onion
1/2 cup celery
1 teaspoon minced garlic
3/4 frozen green beans
1/3 cup all purpose flour
1/2 teaspoon dried thyme
1 cup and 3/4 chicken broth
2/3 cup half and half
1 large egg beaten
Make the pie crust in the morning and chilling by 2 hours (or the night before)
In a large saucepan combine chicken, carrots and celery.. Add water and boil for 12 minutes. Remove from heat drain and set aside.
In a large skillet cook the butter, onions and garlic over mediut heat stirring occasionally. Cook until the onions are translucent and the butter is lightly browning.
Whisk in the flour, salt, black pepper, thyme, chicken broth and half and half.
Cook and whisk until no flour lumps remain, the simmer over medium low heat until thick. Taste and add more seasonings if you prefer. Remove from heat and set aside.
Preheat oven to 180° c (375 F)
After the pie dough is chilled.
On a floured work surface roll one of the pie dough. Turn the pie crust until you have a circle about 30 cm (12 inch) diameter.
Place the dough in a pie dish and place the chicken mixture on top.
Roll out 2nd pie crust dough just as the first. Cover the pie with the 2nd crust Seal the edges with a fork or yours fingers. With a small knife slice a few small slits in the top crust for steam.
Using a pastry brush you can brush the crust with beaten egg.
Bake for 35 minutes or until crust is golden brown.
Cool for 10 minutes before serving.
Pastel de pollo