Chicken Pot Pie

By KeyIngredient

Ingredients

• Crust:
• 1 1/4 Cups all-purpose flour
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 stick butter, cold, cut into small pieces (Kate uses unsalted)
• 3-7 TB. ice water
• Filling:
• 5 TB. butter
• 1 medium yellow onion, diced
• 4 medium carrots, diced
• 2 garlic cloves, minced (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1/2 Cup all-purpose flour
• 4 Cups chicken broth (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE)
• 1 Cup frozen peas
• 1/2-1 TB. OLD WORLD SEASONING, NORTHWOODS, OZARK or FORWARD!
• 3 Cups shredded cooked chicken (the meat from one not-too-large roast chicken)
• 1/3 Cup chopped fresh parsley, optional

Details

Servings 1

Preparation

Step 1

4 Cups chicken broth (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE)

For the crust, sift together the flour, sugar and salt. Add the butter and work it in with your hands until crumbs form. If you have a food processor, that works well, too. Sprinkle with 3 TB. of ice water. Work the dough until it is crumbly but holds together when squeezed. Add more water if necessary. Form into a disk, wrap in plastic wrap and cool until firm, at least 1 hour or overnight.

Preheat oven to 375°. For the filling, melt the butter in a large skillet over medium heat. Add the onions and carrots and cook for 8 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add the flour and stir to coat; cook 2 minutes. Slowly add the broth, stirring/whisking constantly until smooth after each addition. Bring to a boil and then reduce heat to a simmer. Cook until thickened, about 5-7 minutes. Add the peas, SEASONING, chicken and parsley (if using). Pour into a 2-quart casserole dish or divide among 6 individual dishes. If you would like to freeze the pot pie, let the filling cool completely before starting the next step.

Roll out the crust dough to fit your dish(es). Place over the dish(es), crimp the edges and poke with a fork or cut slits to vent. Place on a rimmed baking sheet and bake at 375° until the crust is golden brown and the filling is bubbling, about 45 minutes. Let cool for 15 minutes before serving. If you freeze the pot pie(s) and reheat from frozen, they will need to be baked at 425° for 11/4 hours.