The Ultimate Comfort Food: How to Make Chicken Pot Pie {from scratch}

4 years ago

What is it about Chicken Pot Pie that makes it taste so heavenly? Is it the buttery, flaky crust? The rich, savory gravy? I'm salivating, just writing this.

 



Chicken Pot Pie (adapted from Barbara and Robbie's recipes) {Printable Recipe available through my site}

Makes 1 pie

 


Ingredients (crust):

 

4 cups all-purpose flour

1 cup butter

3/4 cup shortening

3 tablespoons white sugar

2 teaspoons salt

1 egg

1/2 cup water

 

 

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Directions:


1) Cut the butter into small slices {about ~1/2 tablespoon or less in size}.


2) In a mixing bowl, blend together the flour, salt and sugar. Add in the butter, shortening, egg, and water, mixing until well blended.


3) Divide the dough in half and roll each section into a ball. 

 

 

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4) Place one of the balls on a sheet of parchment paper, place another sheet on top, and roll it out, until it's flat. <-- if you prefer the floured surface method instead, go for it.

 

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5) After rolling out the dough, place it inside a pie dish and trim off the excess. Roll out the remaining ball of pie crust dough and set it aside.

 

 

** Time for the filling! **

 

 

Ingredients (filling):

 

1 lb. chicken - cubed

1 cup chopped carrots

1 cup frozen peas

1/2 cup chopped celery

2/3 cup butter

2/3 cup yellow onion - chopped

2/3 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon celery seed

2 1/2 cups chicken broth + ~ 1/2 cup extra to cover the meat, while it cooks

1 1/3 cups milk

 

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Directions:


1) Preheat the oven to 375.


2) In a large pan over medium heat, cook the chicken in a little oil, along with garlic powder, pepper and poultry seasoning to taste.  <-- You can use whatever seasonings you'd prefer; these are just the ones I use.

 

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3) Once the chicken is cooked, add in the carrots, peas, and celery. Pour 1/2 cup of chicken broth over top, cover and cook for about 20 minutes.  Remove from heat, drain and set aside.

 

4) In a separate, large saucepan: Melt the butter over medium heat and cook the onions in it, until they're translucent. Stir in the flour, salt, pepper, and celery seed. Slowly stir in your remaining broth and milk, and simmer until thickened. Remove from heat.

 

Chicken Pot Pie {by Domestic Femme}  #Recipe #Recipes #Food #Foods #Dinner #Dinners #Idea #Ideas #Fall #Winter #Meal #Meals #Celery #Carrots #Peas #Crust #Comfort #Comforting #Dish #Dishes #Design #Designs

 

5) Place the chicken mixture in the bottom of the pie crust and pour the gravy on top.

 

Chicken Pot Pie {by Domestic Femme}  #Recipe #Recipes #Food #Foods #Dinner #Dinners #Idea #Ideas #Fall #Winter #Meal #Meals #Celery #Carrots #Peas #Crust #Comfort #Comforting #Dish #Dishes #Design #Designs

 

6) Cover with the remaining crust, seal edges and cut several slits to allow steam to escape, while cooking. Brush with egg whites if desired, to brown the crust up nicely.

 

** Note: I used a pie top cutter {in lieu of cutting slits}, which is available for purchase here. **

 

Chicken Pot Pie {by Domestic Femme}  #Recipe #Recipes #Food #Foods #Dinner #Dinners #Idea #Ideas #Fall #Winter #Meal #Meals #Celery #Carrots #Peas #Crust #Comfort #Comforting #Dish #Dishes #Design #Designs 

 

7) Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling. Cool for 10 minutes, before serving.

 

 

Chicken Pot Pie {by Domestic Femme}  #Recipe #Recipes #Food #Foods #Dinner #Dinners #Idea #Ideas #Fall #Winter #Meal #Meals #Celery #Carrots #Peas #Crust #Comfort #Comforting #Dish #Dishes #Design #Designs

 

What's your favorite comfort food?

 

 Domestic Femme

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