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Creamy Chicken Pot Pie with delicious Buttery Crust

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It was freezing here in Chicago a few weeks back. I was trying to figure out what to make for dinner, I went in to the fridge and saw that I had left over rotisserie chicken from Sam’s club. Immediately, chicken pot pie popped in my head! There is nothing better on a cold night than a creamy pot pie with a ridiculously decadent crust! Am I wrong? This crust is so rich and buttery, I decided to only make a lattice on top. Please excuse my lattice work on this pie, I made it at 11 pm at night,  Mr. Windy City works really late. Homemade pot pie is so easy to make, that once you try it, you will never go back to those little boxes in the freezer aisle! 

CRUST:

  • 2  1/2 c. all purpose flour
  •  3/4 t. salt
  • 2 sticks (1 cup)  ice cold unsalted butter (cut in cubes) 
  • 6 tablespoons ice cold water

Mix flour and salt in food processor. Add butter until course crumb forms. Gradually blend in water 1 tablespoon at a time until a ball forms. You may not need all 6 tablespoons. Wrap ball in saran wrap and place in the refrigerator for 4 hours or overnight.

**If you don’t want to make a homemade crust try one from the grocery store for added convenience! **

 

4 t. butter

1 large onion chopped

1 tsp. garlic

3 c. frozen organic mixed vegetables

1/4 tsp. pepper

1/2 tsp. salt

1/2 tsp. poultry seasoning

2 c. chicken broth

1 c. milk ( I used 2%)

1/2 c. all purpose flour

2 1/2 c. chicken ( I used half of my rotisserie chicken)

 

INSTRUCTIONS

To Make Filling: 

Melt butter, sauté onion until translucent, then add garlic and cook until translucent. Add frozen vegetables continue to sauté, add salt, pepper and poultry seasoning. When vegetable are tender add flour. Cook 1 minute. Add chicken stock, stirring constantly so there are no lumps. Add in your milk and cook until it is thick. Stir in your chicken. Season to taste. 

Preheat the oven to 375 degrees. Pour the filling in to your pie pan. 

Flour your work space and roll out the chilled dough. You can either completely cover the top or cut out long strips and make a lattice design. 

Bake 30-40 minutes or until bubbly and the crust is golden brown! Let stand for 10 minutes before serving. 

You can make the filling in advance and refrigerate as well. Enjoy! Let me know if you try this recipe!

xoxo

~T

 

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