Chicken Pot Pie
Chicken pot pie is another family favorite. It is the ultimate comfort food that delivers every single time. This recipe has varied over the years, but, I think that I have finally perfected it, at least as my family’s taste buds are concerned. I believe the key to achieving a flaky crust, is using very cold water and then refrigerating the dough about an hour prior to rolling it out. I use gluten-free baking flour, so refrigerating helps keep the dough together, as well. I have substituted almond milk out for the half and half in the rue, but it tends to be a bit thin. So, you could add a bit more flour, if you don’t want to use half and half.
For The Crust:
1 cup salted butter, cut into small cubes
2 cups flour (I use gluten-free)
3/4 teaspoon salt
1/4 cup cold water
1 egg, beaten for egg wash
For The Filling:
1 pound chicken breast, cooked and shredded
1/3 cup butter
1 small onion, finely chopped
1/2 cup flour
1/2 teaspoon salt
Freshly ground black pepper, or 1 drop black pepper vitality EO
1 1/3 cups cups chicken stock
2/3 cup half and half or milk
2 cups mixed vegetables (I use cooked potatoes, carrots and peas)
To make the crust:
Place butter, flour and salt in the bowl of a food processor. Slowly add cold water. If dough is too sticky, add a bit more flour. If dough is too dry, add a little water at a time, until desired consistency is achieved.
Divide dough in half and shape into equal sized discs. Place in plastic wrap and refrigerate about an hour.
To make the filling:
Melt butter in a large skillet over medium high heat. Add onion and cook until translucent. Stir in flour and cook about 2-3 minutes. Add salt and pepper or essential oil, if using. Whisk in chicken stock and half and half, until thickened.
Mix in vegetables and shredded chicken and heat through.
Meanwhile, butter a pie pan, set aside. My pan is approximately 10”.
Roll out both pie crusts, with a little flour on your workspace. Place one crust in the bottom of the buttered pie dish. Pour chicken mixture into pan and cover with second pie crust. Crimp edges and put several slits in the top. Brush top with egg wash.
Bake at 425° for 30-40 minutes or until browned and center is bubbly.