Currié's Chicken Pot Pie
Servings 8
Equipment
- Large 9x13-Inch Baking Dish
Ingredients
Crust:
- 2 cups of flour
- 1 tsp salt
- ⅔ cup of shortening
- 5-7 tbsp ice-cold water
Filling:
- 3 tbsp butter
- 3 tbsp of flour
- ½ cup of whole milk or heavy cream
- 4 cups of chicken broth
- ½ yellow onion diced
- 5 small red potatoes diced
- 1 cup of carrots peeled & diced
- 1 cup of frozen corn thawed
- 1 cup of broccoli florets cut into small florets
- Meat from one small roasted chicken shredded
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the crust by placing one cup of flour in a bowl; next, add a teaspoon of salt, then the second cup of flour. Add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until the mixture resembles a coarse meal.
- Gently press the mixture into a circle, cover with plastic wrap, and refrigerate until ready to use.
- Preheat the oven to 400 degrees.
- Heat the butter in a large skillet over medium heat. Add the flour, stirring constantly for 1-2 minutes.
- Slowly whisk in the milk. Whisk in the chicken broth and cook, whisking occasionally, for a few minutes to thicken.
- Add the onion, potatoes, carrots, corn, broccoli florets, and chicken. Season with sea salt and freshly cracked pepper to taste.
- Pour the pot pie mixture into a large 9x13-inch baking dish.
- Remove the dough from the refrigerator and roll it out. Place the dough on top of the filling, pressing it to the edge of the dish.
- Cut 4-5 slits on top of the crust to allow steam to escape.
- Place in the oven and bake for 45-55 minutes or until the crust is golden brown.
- Let stand for 10 minutes before serving. Enjoy.