Chicken Pot Pie
A comforting dish featuring tender chicken, vibrant vegetables, and a creamy sauce encased in a flaky crust, perfect for family dinners or chilly nights.
Ingredients
For the crust
- 2 cups all-purpose flour Plus extra for rolling out
- 1 teaspoon salt For seasoning the crust
- 0.75 cup lard Very cold, to ensure a flaky texture
- 6 tablespoons cold water Gradually added to form dough
For the filling
- 0.5 cup butter Used to make the sauce
- 0.5 cup all-purpose flour For thickening the sauce
- 1 teaspoon salt For seasoning the sauce
- 1 teaspoon black pepper To taste
- 2 tablespoons finely chopped onion Adds flavor to the filling
- 3 cups chicken broth Base of the sauce
- 1.5 cups sliced mushrooms For added texture
- 3 cups cooked chicken, chopped Can use leftover chicken
- 2 carrots finely chopped Adds sweetness and color
- 2 stalks celery Adds crunch and flavor
- 2 potatoes peeled and cubed For heartiness
Instructions
Preparing the Crust
- Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl.
- Cut in 0.75 cup of lard until the mixture resembles coarse crumbs.
- Gradually add 6 tablespoons of cold water, mixing until a dough forms.
- Divide this dough into two balls, wrap them in plastic, and refrigerate for at least 4 hours.
Making the Filling
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt 0.5 cup of butter over medium heat.
- Whisk in 0.5 cup of flour, 1 teaspoon of salt, and black pepper to taste.
- Gradually stir in 3 cups of chicken broth, cooking the mixture until it thickens into a creamy consistency.
- In a separate pan, sauté 1.5 cups of sliced mushrooms in 3 tablespoons of butter until tender.
- Add the mushrooms to your sauce, followed by 3 cups of chopped chicken, 2 finely chopped carrots, 2 stalks of finely chopped celery, and 2 cubed potatoes.
- Cook the mixture for a few minutes until the vegetables are slightly softened.
Assembling and Baking the Pie
- Roll out one ball of dough to fit a pie plate, leaving the other for the top crust.
- Pour the rich filling into the pie crust, making sure to distribute it evenly.
- Roll out the second dough ball to cover the pie, sealing the edges well and cutting slits in the top for steam to escape.
- Place the pie in the preheated oven and bake for about 30 minutes or until the crust turns golden brown and the filling bubbles.
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Notes
For a golden crust, brush the top with an egg wash before baking. Feel free to customize with your choice of vegetables.