Homemade Chicken Pot Pie A Comforting Classic

Bynews dail

Feb 21, 2025

Homemade Chicken Pot PieIngredients:
For the Filling:
1 lb boneless, skinless chicken breasts, cooked and shredded 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 cup frozen peas 1/2 cup chopped green beans 1/4 cup chopped fresh parsley 1 tablespoon olive oil 1/4 cup all-purpose flour Salt and pepper to taste 3 cups chicken broth 1/2 cup half-and-halfFor the Crust:
1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1/4-1/2 cup ice waterInstructions:
For the Filling:
1.
Heat olive oil in a large skillet over medium-high heat.
Add onion, carrots, and celery.
Cook for 5-7 minutes, or until softened.
2.
Stir in peas, green beans, and parsley.
Cook for an additional 2-3 minutes.
3.
Sprinkle flour over vegetables and stir to combine.
Cook for 1 minute.
4.
Gradually whisk in chicken broth.
Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
5.
Stir in half-and-half, shredded chicken, salt, and pepper.
For the Crust:
1.
In a large bowl, whisk together flour and salt.
2.
Add butter cubes and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
3.
Add ice water 1 tablespoon at a time, until the dough just comes together.
Do not overmix.
To Assemble the Pie:
1.
Preheat oven to 375°F (190°C).
2.
Divide the dough in half.
On a lightly floured surface, roll out one half to a 12-inch circle.
3.
Transfer the dough to a 9-inch pie plate and trim around the edges.
4.
Pour the chicken mixture into the pie crust.
5.
Roll out the remaining dough to an 11-inch circle.
Cut into desired shapes for the top crust.
6.
Place the top crust over the filling and crimp the edges to seal.
7.
Brush with milk or egg wash.
8.
Bake for 45-50 minutes, or until golden brown.
9.
Let the pie cool slightly before serving.

Homemade Chicken Pot Pie A Comforting Classic

Bynews dail

By news dail

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