Pot Pie

With its flaky pastry shell and filling that is robust, pot pie is a classic comfort food that embodies homestyle cooking. Full of flavorful beef, tender chicken, or vibrant veggies, every version provides a hearty, filling supper. This dish, rich in culinary history, adds coziness and nostalgia to the table.

Tasting Notes

The combination of flaky pastry crust and a rich, flavorful filling makes this Pot Pie a delicious and hearty meal. The golden-brown crust perfectly complements the creamy interior, creating a mouthwatering experience with each bite.

Ingredients

For the Pastry Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/2 cup ice water

For the Filling:

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk

Kitchen Equipment

• Mixing bowls
• Pastry blender or food processor
• Rolling pin
• Casserole dish
• Saucepan
• Whisk
• Pastry brush

Instructions

1. Prepare the Pastry Crust:
   • In a large bowl, combine the flour and salt.
   • Add the cold, cubed butter and use a pastry blender or food processor to cut it into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
   • Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
   • In a saucepan, melt butter over medium heat. Add flour, salt, pepper, and thyme, stirring until well combined.
   • Gradually whisk in chicken broth and milk. Continue stirring until the mixture thickens.
   • Add diced chicken, carrots, peas, and celery. Cook until vegetables are tender. Remove from heat.
3. Assemble the Pot Pie:
   • Preheat your oven to 425°F (220°C).
   • Roll out one pastry disk and line the bottom of a casserole dish.
   • Pour the filling over the crust.
   • Roll out the second pastry disk and place it over the filling. Seal the edges and cut slits on top for ventilation.
4. Bake:
   • Bake for 30-35 minutes or until the crust is golden brown.

Pro Tips

• To save time, use store-bought pie crust if you’re short on time.
• Customize the filling with your favorite vegetables or swap chicken for turkey.

Variations

• Try a beef or vegetable filling for a different flavor profile.
• Add herbs like rosemary or sage to enhance the aroma.

FAQs

Yield: 8 servings

Pot Pie

Print

Prep Time 50 minutes

Cook Time 35 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Pastry Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/2 cup ice water

For the Filling:

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

1. Prepare the Pastry Crust:

• In a large bowl, combine the flour and salt.
• Add the cold, cubed butter and use a pastry blender or food processor to cut it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
• Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• In a saucepan, melt butter over medium heat. Add flour, salt, pepper, and thyme, stirring until well combined.
• Gradually whisk in chicken broth and milk. Continue stirring until the mixture thickens.
• Add diced chicken, carrots, peas, and celery. Cook until vegetables are tender. Remove from heat.

3. Assemble the Pot Pie:

• Preheat your oven to 425°F (220°C).
• Roll out one pastry disk and line the bottom of a casserole dish.
• Pour the filling over the crust.
• Roll out the second pastry disk and place it over the filling. Seal the edges and cut slits on top for ventilation.

4. Bake:

• Bake for 30-35 minutes or until the crust is golden brown.

Nutrition Information:

Yield:

8 servings
Amount Per Serving: Calories: 450Total Fat: 30gSodium: 600mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 20g