A warm and hearty piece of chicken pot pie is perfect for these cold winter days. Here is my recipe for a simple yet delicious and budget-friendly chicken pot pie that anyone can definitely enjoy baking.
Ingredients:
Pie Crust
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 150 gm cold butter
- 7 tbsp ice-cold water
For the filling
- 750 gm chicken pieces
- 10 gm butter
- ¾ cup green peas
- 3 medium-sized diced carrots
- 4 large chopped onions
- 1 tbsp garlic paste
- 1 tbsp pepper powder
- 1 cup milk
- ½ cup cream
- ½ cup all-purpose flour
- 2 cups water
- Salt to taste
Method:
Pie Crust
1.Using a stand mixer roughly mix flour, salt and chopped cold butter.
2.Once the butter has mixed and have created lumps, add the cold water.
3.Blend this mix for just a minute and dump them in your work surface and bring them together to form a dough but do not knead it. Divide this into 2 parts and wrap them in cling wrap and rest it in the refrigerator for 2 hours.
The Pie
4.Pressure cook the chicken for 15 minutes and then shred the chicken out of its bones.
5.In a pan over medium heat, melt the butter and add onions, carrot and garlic paste to it.
6.Once they are partially cooked, add the flour and mix it continuously.
7.Add milk and cream to this and stir so that the flour doesn’t become lumpy.
8.Add the shredded chicken, peas, water, salt and pepper to this.
9.Let it simmer for a while and once the filling becomes thick, keep it aside.
10.Preheat the oven at 220 ̊c
11.Take the pie dough and roll one of them so that it covers your pie pan completely. Press down the dough and peel off the excess.
12.Fill the pan with the chicken filling and roll out the other dough and cover the pan completely with it.
13.Fold the top layer of dough under the edge of the bottom layer and crimp the edges together to form a seal.
14.Slice 2 small slits in the top crust as a vent for steam to escape.
15.Brush the top with egg wash and sprinkle some pepper and salt.
16.Bake for 35 minutes until golden brown and enjoy!