Chicken Pot Pie

in , , , , , , by Kendall Bouchlas, April 28, 2020


Chicken Pot Pie
1½-2 lbs boneless chicken breasts
chicken seasoning (I use What’s Gaby Cooking’s Go-To Blend)
2 sheets store-bought pie dough
4 tablespoons unsalted butter
1 onion, diced
4 garlic cloves
salt to taste
1 bag frozen peas & carrots
6 tablespoons all-purpose flour
2½ cups chicken broth
¼ cup heavy cream
½ teaspoon black pepper
½ teaspoon salt
1 egg mixed with 1 tablespoon milk
  1. To cook the chicken: preheat the oven to 400°F. Season chicken breasts with generous amounts of seasoning. Cook on a grill pan in the oven for 40-45 minutes, turning the breasts over halfway through. Once the chicken has cooled enough, dice it.
  2. Bring the oven temperature down to 350˚F. Line a pie pan with 1 sheet of dough. Cover it with aluminum foil or parchment paper and fill the plate with dried beans or pie weights. Bake for 25 minutes, then remove the beans and foil and bake for 5 more minutes to brown the crust.
  3. While the crust is baking, melt the butter over medium-high heat in a dutch oven. Add the onion, garlic, pinch of salt and cook until tender. Add the frozen peas & carrots and cook until heated through. Add the flour. Add the stock, whisking so the flour doesn’t clump. Bring to a simmer, then add the chicken, cream and salt & pepper. Stir to mix all the ingredients. Remove the pan from the heat.
  4. Place pie pan on a sheet pan to keep the filling from bubbling over into your oven. Fill the baked pie shell with the chicken mixture. Cover it with the second sheet of dough, pinch the edges around the rim to seal it, and cut plenty of steam holes. Brush the top with egg wash and bake until browned, about 45 minutes.




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