KAF CLASSIC CHICKEN POT PIE

Photo by Aimee S.
Adapted from kingarthurflour.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kingarthurflour.com

Ingredients

  • CRUST

  • 1 1/2

    cups King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour

  • 1

    tablespoon buttermilk powder, optional

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon baking powder

  • 1/4

    cup (1/2 stick) butter

  • 1/4

    cup vegetable shortening

  • 1

    teaspoon white or cider vinegar

  • 4 to 5

    tablespoons ice water

  • FILLING

  • 2 1/2

    cups chicken stock

  • 6

    tablespoons butter

  • 6 to 7

    cups boneless, skinless cooked chicken (or turkey), torn into 1" pieces

  • 6

    tablespoons King Arthur Unbleached All-Purpose Flour

  • 1/4

    teaspoon salt

  • 16-ounce bag frozen peas and carrots*

  • 1/2

    of a 16-ounce bag frozen pearl onions; if you love onions, use the entire bag*

Directions

To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps. Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling). Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes. To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes. Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish. Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate. Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.

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