Chicken Pot Pie

Creamy, hearty, warm, and comforting. Chicken pot pie is something I make often in the winter, and always from scratch. This is one of my number one comfort foods!

Currently, things are pretty weird in the world. We’re in the midst of a pandemic, and most of us are quarantined at home (“shelter in place” orders from the government, or voluntarily doing the right thing). I’ve been working from home for 3 weeks now, and still adjusting to it. While I can’t continue all my usual experiments from home for various reasons and restrictions (biohazards, for one), I have lots of reading and writing I have been doing. This is a really weird time, with lots of emotions surrounding it. Worry, fear, anger, restlessness…

I find myself cooking and baking a lot - not just out of necessity but out of a need to create. I’ve been going back to a lot of basic, comforting things I make like chili, bread, cookies, and this chicken pot pie.

This is simple and straightforward without a lot of fancy ingredients required. I usually use frozen vegetables! This is great for when you don’t have access to fresh produce, like a lot of people these days. The pie crust is just 3 main ingredients, and I even have a tutorial if you’re new to pie crust! See: All Butter Pie Crust Tutorial.

I hope you find comfort in this recipe like I do. Don’t forget to tag me @sprinkledwithjules on instagram if you bake this!

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Chicken Pot Pie

by Julia Alvarez April-07-2020

Creamy, hearty, warm, and comforting chicken pot pie.

Ingredients for pie crust

• 2 1/2 cup flour
• 1 cup butter
• 1 teaspoon salt
• 1/4-1/3 cup ice cold water
Ingredients for filling
• 3 tablespoons butter or olive oil
• 1 white onion
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 1 1/4 cup chicken broth
• 1 bag (1 lb) frozen vegetables (peas and carrots or peas, carrots, corn, green beans)
• 2 chicken breasts, cooked and diced
Instructions
1. Bake and dice the chicken, and set aside. Make pie crust and divide into 2 discs, wrap in plastic wrap and chill in the fridge at least 30 minutes. 2. In a large pot warm up the butter or oil, add the diced onion, salt, pepper, and thyme. Cook over medium heat, until onions become translucent. 3. Once onions are cooked, sprinkle in the flour and stir constantly to cook the flour for about 1 minute, creating a roux. 4. Slowly pour in the chicken broth, mixing to combine the roux with the broth. Then add in the frozen vegetables and the diced chicken. 5. Bring the mixture to a simmer, and cook for about 10 minutes, allowing it to thicken. Turn off the heat and set the filling aside to cool. (To speed this up, you can transfer the filling out of the hot pot and into a separate container, the volume will be about 1 liter). 6. Roll out one of the pie crust discs, and fit it inside an 8 or 9-inch pie plate, trimming the excess off the edges. Set in the fridge to chill. 7. Preheat the oven to 400°F, and place a cookie sheet lined with foil on the middle rack to preheat as well. 8. Once the filling has cooled off and won't melt the butter in the pie crust, roll out the second pie crust disc for the top of the pie. Remove the pie plate with the bottom crust from the fridge, pour the filling in, and place the top crust on top. Tuck the edges of the top crust under the bottom crust edges to seal, and crimp edges. (Optional: brush the crust with cream or an egg-wash). 9. Slice some vents into the crust for steam and filling to bubble out of, and place the pie onto the cookie sheet in the oven. Bake at 400·F for 30-40 minutes, until crust is golden and filling is bubbling. Let cool before cutting into, the filling will thicken as it cools. Enjoy!
Details
Prep time: 45 minutes Cook time: 35 minutes Yield: 1 8-inch pie