Creamy Chicken Pot Pie with Delicious Buttery Crust

Chicken Pot Pie
Creamy Chicken Pot Pie with Delicious Buttery Crust
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  1. 2 1/2 c. all purpose flour
  2. 3/4 t. salt
  3. 2 sticks (1 cup) ice cold unsalted butter (cut in cubes)
  4. 6 tablespoons ice cold water
  1. 4 t. butter
  2. 1 large onion chopped
  3. 1 tsp. garlic
  4. 3 c. frozen organic mixed vegetables
  5. 1/4 tsp. pepper
  6. 1/2 tsp. salt
  7. 1/2 tsp. poultry seasoning
  8. 2 c. chicken broth
  9. 1 c. milk ( I used 2%)
  10. 1/2 c. all purpose flour
  11. 2 1/2 c. chicken ( I used half of my rotisserie chicken)
  1. Mix flour and salt in food processor.
  2. Add butter until course crumb forms.
  3. Gradually blend in water 1 tablespoon at a time until a ball forms.
  4. You may not need all 6 tablespoons.
  5. Wrap ball in saran wrap and place in the refrigerator for 4 hours or overnight.
  1. Melt butter, sauté onion until translucent, then add garlic and cook until translucent.
  2. Add frozen vegetables continue to sauté, add salt, pepper and poultry seasoning.
  3. When vegetable are tender add flour.
  4. Cook 1 minute.
  5. Add chicken stock, stirring constantly so there are no lumps.
  6. Add in your milk and cook until it is thick.
  7. Stir in your chicken.
  8. Season to taste.
  9. Preheat the oven to 375 degrees.
  10. Pour the filling in to your pie pan.
  11. Flour your work space and roll out the chilled dough.
  12. You can either completely cover the top or cut out long strips and make a lattice design.
  13. Bake 30-40 minutes or until bubbly and the crust is golden brown!
  14. Let stand for 10 minutes before serving.
  1. If you don't want to make a homemade crust, try a store bought crust. You can make the filling in advance and refrigerate for added convenience.
  2. Enjoy!
That Windy City Girl