A simplified version of a classic chicken pot pie, ensuring a delightful dish that doesn’t require hours of cooking or multiple pots to clean.
Ingredients
Scale:
For the Filling:
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup chicken broth
1 cup heavy cream
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
4 to 6 tablespoons ice water
Optional Toppings:
Fresh parsley, chopped
A sprinkle of paprika or freshly cracked black pepper
Instructions
Prepare the Crust: In a large bowl, combine the flour and salt thoroughly. Add the chilled butter and work it into the flour until it resembles coarse crumbs.
Add Ice Water: Gradually add ice water, mixing gently until the dough just clings together.
Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened.
Add Chicken and Vegetables: Stir in the shredded chicken and frozen mixed vegetables, cooking for an additional 2-3 minutes.
Make it Creamy: Pour in the chicken broth and heavy cream, stirring to combine. Add the thyme, salt, and black pepper. Let simmer for about 5-7 minutes.
Assemble the Pie: Roll out the chilled dough on a floured surface to fit your pie dish.
Fill the Crust: Pour the creamy chicken filling into the prepared crust.
Top with Dough: Roll out a second piece of dough to cover the top, sealing the edges and cutting slits for steam to escape.
Bake: Place the pie in the preheated oven and bake for 25-30 minutes until golden.
