Chicken Pot Pie
This was my first time making chicken pot pie, and also my first time making any kind of pie crust from scratch! I can certainly understand now why the process of crust-making is so notorious for being frightening, but I encourage just diving in... The results might not be beautiful the first time, but having homemade pie crust is worth it :)
Making the crust:
The filling:
The filled pie with sauce:
The finished pie:
Recipe (adapted from this version)
Ingredients:
2 9-inch pie crusts
1 lb cubed chicken
1 cup sliced carrots
1 cup frozen peas
1 potato, diced
1/2 cup diced celery
1/3 cup butter
3/4 cup chopped onion
1/3 cup flour
Salt, pepper, and other seasonings as desired to taste
3 cups chicken broth
1 cup milk
Egg wash (1 egg mixed with 2 tbsp water)
Directions:
1. Preheat the oven to 375F.
2. In a saucepan with some water, boil the vegetables and chicken (if yours is uncooked. I started the potato first, then added the carrots, and a few minutes later the celery and peas. I added the chicken at the end.) Drain if excess water remains; set aside.
3. In a pan over medium heat, cook onions in butter until soft and translucent. Add in flour and seasonings, then slowly mix in the broth and milk. Simmer the mixture on medium-low until thick, stirring occasionally.
4. Brush the bottom crust with some egg wash and bake it for about 5 minutes. After removing it from the oven, place the chicken and vegetable mixture in, and then pour the sauce mixture over it.
5. Cover the pie with the top crust, seal the edges, and make a few slits in the top crust.
6. Bake the pie in the oven for 45-60 minutes or until the crust is golden brown and the filling is bubbly. Cool before serving.
For step by step photo guidelines, check out the full post on my blog here!