Ultimate Chicken Pot Pie with Herb and Cheddar Crust
Tender chicken or turkey and mixed vegetables smothered in a creamy white gravy baked in a delicious flaky herb and cheddar crust, Enjoy!
Ingredients
PIE CRUST:
- 2 c. all-purpose flour
- 3/4 tsp. salt
- 1 c. vegetable shortening
- 1/2 c. ice cold water
- 1/2 c. sharp cheddar cheese
- 1 T. thyme leaves
FILLING:
- 2 (about 1 lb.) boneless, skinless chicken breast halves or turkey, cubed
- 1 c. sliced carrots
- 1/2 c. sliced celery
- 1/3 c. butter
- 1/3 c. chopped onion
- 1/3 c. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp celery seed
- 1 3/4 c. chicken broth
- 2/3 c. milk
- 1 c. frozen petite peas
Instructions
- PIE CRUST: In a large bowl, combine flour and salt. Cut in shortening with a pastry cutter until the mixture resembles coarse crumbs. Using a wooden spoon, stir in ice-cold water, cheddar cheese, and thyme leaves until the mixture forms a ball. With floured hands, divide the dough in half and shape it into 2 disks. Wrap each disc in plastic and refrigerate for at least 30 minutes.
- FILLING: In a saucepan, combine chicken cubes, carrots, and celery. Add enough water to cover the chicken and vegetables. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat, drain; set aside.
- In a large skillet over medium heat, sauté onions in butter until soft and translucent. Whisk in 1/3 cup flour, salt, pepper, and celery seed, about 1 minute. Gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick, stirring constantly. Remove from heat and stir in chicken/veggie mixture and frozen peas; set aside.
- Preheat oven to 375 degrees.
- Remove dough discs from the refrigerator. On a well-floured surface, roll each disc into a circle, large enough to fit a 9-inch deep-dish pie plate. Fold one pastry in half and then into a quarter to make it easier to transfer to the pie plate. Unfold and arrange to fit the pie plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling.
- TO ASSEMBLE: Pour the chicken filling into the bottom of the pastry-lined pie plate. Cover with the second pastry, seal the edges and fold under the excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown. Cool for 10-15 minutes before serving.
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