Chicken Pot Pie

By S PDX

Ingredients

• Crust:
• 1 1/2 cups all-purpose flour
• 1 tsp. salt
• 5 tbsp. chilled butter, cut into small pieces
• 2 large eggs, divided
• 2-3 tbsp. ice water
• Filling:
• 1 tbsp butter
• 1 large onion, finely chopped
• 1 tsp dried thyme
• 1 1/2 cups whipping cream
• 1/2 cup chicken broth
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 1/2 tsp paprika
• 1 cup fresh carrots (sliced thin)
• 1 cup frozen peas
• 4 cups cooked chicken, shredded

Details

Servings 6

Preparation

Step 1

Crust:

1. In a large bowl, combine flour and salt. Using a pastry blender cut butter into flour mixture to form coarse crumbs.

2. Beat together 1 egg and water. Add to flour mixture; mix until a soft dough forms. Shape into a disk and wrap in plastic wrap; chill for 1 hour.

Filling:

1. Preheat oven to 400. In a large skillet, melt butter over medium heat; add onion and thyme. Saute for 5 minutes.

2. Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture. Whisk until thick.

3. Add carrots, peas and chicken. Mix well. Pour into a 9" deep-dish pie pan.

Assembling & Baking Pie:

1. Roll out dough into a 12" circle. Place on top of filling; trim excess dough. Flute edges of pie.

2. Roll out leftover dough pieces from crust. Cut out leaves (or other fun shape).

3. Lightly beat remaining egg. Brush pastry shapes with egg; arrange on top of pie. Prick top crust with fork to allow steam to escape during baking.

4. Bake until filling is bubbly and crust is browned, about 30 minutes.