Is there anything better than a pot pie? Comfort food at it’s best. And if it’s a chicken pot pie with a home made crust, piping hot from the oven….there is nothing better on a cold day, or any day. Below is the recipe I will only ever use in my house. You can adjust the vegetable and seasonings to your taste if you don’t care for certain flavors.
- 3/4 cup cold butter, cubed
- 2 cups all purpose flour
- 1 cup shredded cheddar cheese
- 1/4 cup cold water
- 2 1/2 cups halved baby carrots
- 3 celery ribs, sliced
- 6 tbsp. butter, cubed
- 7 tbsp. all purpose flour
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 1/2 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 1 cup frozen pearl onions, thawed
- 1 cup frozen peas, thawed
- 3 tbsp. minced chives
- 3 tbsp minced fresh parsley (1 1/2 tbsp. dried parsley)
- 2 tsp minced fresh thyme (1/2 tsp dried thyme)
- 1 large egg, lightly beaten
- To prepare the crust: In a large bowl cut the butter into the flour until crumbly. Stir in the cheese. Gradually add water, until the dough forms a ball. Cover and refrigerate, for at least 1 hour.
- For the Filling: In a saucepan, cook carrots and celery in a small amount of water until crisp tender, or your preferred level of tenderness, drain and set aside.
- In a large saucepan, melt the butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot/celery mixture, chicken, onions, peas, chives, parsley, and thyme; heat through. Transfer to a greased 13×9 inch baking dish.
- On a floured surface, roll out the dough to fit the top of the dish. If you have extras, you can let them hang over the sides, these extras are fought over in my house. Place dough over the filling, cut vents. Brush the top of the dough with the lightly beaten egg. Bake at 400 degrees Fahrenheit for 25-30 minutes or until bubbly and crust is golden. Let stand for 10 minutes before serving.