Chicken Pot Pie Recipe How to Make Chicken Pot Pie

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This homemade chicken pot pie is one of the best comfort food recipes! This chicken pot pie has a flaky and buttery crust, a rich and creamy filling. Follow this easy recipe to learn how to make the best chicken pot pie. • Full written and printable recipe: https://www.thecookingfoodie.com/ • (use the search bar at the top-right of the page to find the recipe you are looking for) • More recipes you may like: • Shepherd's Pie: • Shepherd's Pie Recipe | How to Make P... • Greek Spinach Pie Recipe (Spanakopita): • Greek Spinach Pie Recipe (Spanakopita) • Chicken Curry: • Quick and Easy Chicken Curry Recipe • Meat Pie (Tourtière): • How to Make Meat Pie | Tourtière Recipe • • FOLLOW ME: • Instagram: / thecookingfoodie • Facebook: / thecookingfoodie • Website: https://www.thecookingfoodie.com/ • • Ingredients: • For the crust: • 3½ cups (440g) All-purpose flour • 1 cup + 1 tbsp (245g) Cold butter, cubed (unsalted) • 1/2 teaspoon Salt • 6-8 tablespoons Cold Water • For the filling: • 1½ (675g) Cooked chicken, shredded or cubed • 1/2 cup (115g) Butter • 2 Onions, chopped • 3-4 Garlic cloves, crushed • 2 Carrots, diced • 1/2 cup (60g) Flour • 3/4 cup (180ml) Heavy cream • 1¾ cups (420ml) Chicken stock • 1 cup (160g) Frozen peas • 1 tablespoon Thyme • Salt to taste • Black pepper to taste • 3 tablespoons Parsley, chopped • Egg wash • Directions: • 1. Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. • 2. Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. • 3. Preheat oven to 400°F (200°C). • 4. Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute. • 5. Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat. • 6. Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg. • 7. Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash. • 8. Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly. • 9. Allow to cool for at least 15 minutes before serving. • If you like my videos, please subscribe to my channel for new cooking videos: https://www.youtube.com/c/thecookingf...

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