How To Make The Best Chicken Pot Pie In
September 14, 2024
, VA: Here is one of the best Chicken Pot Pie recipes out there!
Here Is What Most People Don’t Know About Making Chicken Pot Pie:
- Thickening the Filling: Use a mix of flour and butter to thicken the filling instead of just relying on heavy cream. This gives a rich texture without being overly heavy.
- Preventing a Soggy Bottom: Pre-bake the bottom crust for a few minutes before adding the filling to avoid a soggy crust.
- Flavor Boost: Add a splash of white wine or a dash of nutmeg to the filling for an extra depth of flavor.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or heavy cream
- 2 teaspoons Bald Buck Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cups all-purpose flour (for crust)
- 1 cup cold butter, cubed (for crust)
- 1/2 cup ice water
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the flour and Bald Buck Seasoning. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until soft and fragrant. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Add the carrots, peas, and potatoes, cooking until they begin to soften, about 10 minutes. Stir in the cooked chicken, Bald Buck Seasoning, pepper, thyme, and rosemary. Let the mixture simmer for a few more minutes, then remove from heat.
- Roll out one ball of dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough. Pre-bake the bottom crust for 5-7 minutes to prevent sogginess. Pour the chicken filling into the pre-baked crust. Roll out the second ball of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for about 10 minutes before serving to allow the filling to set.