Exploring the World of Chicken Pot Pie

The homemade crust is buttery, flaky and tender and easy to prepare. It will be your new favorite crust recipe.

The hearty chicken filling is creamy and loaded with colorful vegetables. And let me tell you a little secret: we use shredded fried chicken to keep the recipe foolproof!

This hearty cake is great for weekday meals and is also freeze-friendly! You can’t go wrong with this classic food.And you also need to try our soothing chicken pot pie soup. It’s a delicious soup!

Perfect pie crust

This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise it’s not hard to do.

For the crust you will need the following ingredients.

  • Flour- use all-purpose flour.
  • Sugar – just add a little granulated sugar to slightly sweeten the crust.
  • Salt- to improve the taste.
  • Butter- Use unsalted COLD butter.
  • Buttermilk- Make sure that your buttermilk is also cold.
  • Cold water – 1 to 2 tablespoons, so that the dough comes together. Add a little at a time.
  • Egg – to coat the top of the cake so that it turns beautiful golden brown in the oven.

Ingredients for the filling

  • Butter – to cook the vegetables and add flavor.
  • Vegetables- onions, carrots, celery and peas
  • Garlic- use fresh cloves of garlic.
  • Flour- use all-purpose flour to thicken the filling.
  • Herbs- parsley and thyme.
  • Chicken broth- use your favorite brand.
  • Cream- for a rich filling.
  • Chicken – use crushed boiled chicken. We like to use fried chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.

How to Make Chicken Pot Pie

First, make the pie crust. Combine the flour, sugar and salt in a large bowl. Add the diced cold butter and toss it to coat. Put the mixture on a clean surface and roll the butter into thin sheets with a rolling pin, combine it with the flour. Use a bench scraper to scrape off the rolling pin and return the mixture to a pile as needed. Continue until all the butter is incorporated into the flour. The mixture becomes very flaky and looks a bit messy, and that’s fine.
Pour the mixture into the bowl and put it in the freezer for 15 minutes to cool the butter
Remove from the freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If the mixture is too dry, add the water tablespoon by tablespoon. Divide the dough into two parts and flatten into slices. Wrap each slice in plastic wrap and refrigerate in the refrigerator while making the filling.

For the filling, heat the butter in a large frying pan over medium heat. Add the onion, carrots, celery and garlic and cook until tender, stirring occasionally.

Stir in the flour, salt, black pepper, thyme, parsley, chicken stock and cream. Whisk until there are no lumps of flour left, and then simmer over medium heat for 10 minutes or until the sauce thickens.

Stir in chicken or turkey cutlets and frozen peas. Remove from heat and set aside while rolling out the cake batter.

Preheat the oven to 400 ° F. Remove the cake batter from the refrigerator. Roll out the dough into a 12-inch circle on a lightly floured surface with a rolling pin. The dough should be about ¼ inch thick.
Put the dough in a 9-inch cake pan. Tap with your fingers and make sure that it is smooth. Cut off the extra dough overhang with a knife and throw it away.

Fill the cake with the creamy chicken filling.

Roll out the second slice of dough and carefully cover the cake. Cut off the extra overhang from the sides. Seal the edges by crimping with a fork or your fingers. Using a sharp knife, cut a few small slits in the middle of the top crust. Wash the crust and edges with a dough brush with overcome egg.
Bake for 45 minutes or until the crust is golden brown. If the cake turns brown too quickly, you can cover it loosely with foil or use a pie crust protector to protect the edges.
Let cool for 10 minutes, cut into slices and serve.

Serving suggestions

Here are a few side dishes that go well with this cozy meal!

  • Simple green salad or kale salad
  • Roasted broccoli
  • Roasted green beans
  • Mashed potatoes or sweet potato puree
  • Buttermilk Drop Cookies
  • Simple corn bread

How to save

If you have leftover chicken pot pie, let it cool completely, and then cover it tightly with foil or put it in an airtight container. Keep in the refrigerator for up to 4 days. For best results, warm up in the oven. You can use the microwave, but the crust may get a little damp.
How to freeze

Chicken pot Pie is a freeze-friendly meal. You can freeze the cake unbaked or baked. For best results, I recommend freezing the cake unbaked so that the crust does not get damp.

To freeze an unbaked pot cake, be sure to assemble the cake in a metal or foil pan. A glass pan could break if it changes from cold to hot. Do not add the egg wash before freezing, otherwise the crust may become damp. Cover the cake with aluminum foil and freeze for up to 3 months. When they are ready for baking, put the frozen cake covered with foil in a preheated oven. You do not need to defrost it first. Bake for 30 minutes, then remove the foil. Brush the cake with the egg wash and bake for another 35 to 55 minutes or until the cake is golden brown and cooked through.
Allow the cake to cool completely to freeze a baked chicken pot pie. Wrap in aluminum foil and freeze for up to 3 months. To warm up, you do not need to defrost the cake. put in an oven at 350 degrees F and bake until it is warmed through.

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