Chicken Pot Pie
(from home4edu’s recipe box)
Source: http://www.jennycancook.com/recipes/chicken-pot-pie/
Prep time: 35 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Chicken
Ingredients
- Filling:
- 1 cup chicken stock (I use Swanson’s unsalted)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 2 teaspoons olive oil
- 2 boneless chicken breasts cut into 1-inch pieces
- 1 cup chopped onion
- 2 carrots, sliced 1/8-inch thick
- 2 stalks celery, sliced 1/8-inch thick
- 1 cup frozen peas, thawed on a paper towel
- 3/4 teaspoon salt (less if using salted stock)
- pepper to taste
- Crust:
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup extra light olive oil
- 1/3 cup 1% milk
- eggwash (one egg yolk + 1 teaspoon water)
Directions
-
Filling:
-
Preheat oven to 400° F.
-
In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
-
Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
-
Add chicken. Cook & stir for 2 minutes.
-
Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
-
Pour into a 9-inch deep dish pie pan. Set aside.
-
Crust:
-
Combine flour and salt in a bowl.
-
Add oil & milk all at once. Stir with a fork.
-
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
-
Brush rim of pie pan with eggwash.
-
Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
-
Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.
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Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand 15 minutes before serving.