Homemade Chicken Pot Pie A Comforting Classic

Bynews dail

Jan 28, 2025

Homemade Chicken Pot PieIngredients:
For the Filling:
1 pound boneless, skinless chicken breasts, cooked and diced 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 1 cup frozen peas 1/2 cup chopped red bell pepper (optional) 1/2 cup all-purpose flour 3 cups chicken broth 1/2 cup milk 1/4 cup grated Parmesan cheese (optional) Salt and pepper to tasteFor the Crust:
1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1/2 cup ice waterInstructions:
For the Filling:
1.
Heat a large skillet over medium heat.
2.
Add the carrots, celery, onion, and bell pepper (if using) to the skillet and cook until softened, about 5-7 minutes.
3.
Add the flour to the skillet and cook for 1 minute, stirring constantly.
4.
Gradually whisk in the chicken broth until smooth.
5.
Add the milk, Parmesan cheese (if using), salt, and pepper.
Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
6.
Stir in the peas and cooked chicken.
For the Crust:
1.
In a large bowl, whisk together the flour and salt.
2.
Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3.
Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
Do not overmix.
4.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
To Assemble the Pot Pie:
1.
Preheat oven to 375°F (190°C).
2.
On a lightly floured surface, roll out the dough to a 12-inch circle.
3.
Transfer the dough to a 9-inch pie plate and trim the edges.
4.
Fill the pie crust with the chicken filling.
5.
Roll out the remaining dough to a 10-inch circle.
6.
Cut the dough into 12 strips and arrange them over the filling in a lattice pattern.
7.
Brush the crust with milk or beaten egg.
8.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9.
Let stand for 10 minutes before serving.
Tips:
For a thicker filling, use less milk.
Add other vegetables to the filling, such as corn, green beans, or potatoes.
To make ahead, assemble the pot pie and refrigerate for up to 24 hours before baking.
Thaw at room temperature for 1 hour before baking.

Homemade Chicken Pot Pie A Comforting Classic

Bynews dail

By news dail

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