Okay, let’s talk about this chicken pot pie. I’ve been craving some serious comfort food lately, and what’s more comforting than a warm, flaky chicken pot pie, right? So, I decided to roll up my sleeves and make one from scratch.
First things first, I gathered my ingredients. I grabbed some chicken breasts, a bunch of veggies like carrots, peas, onions, and celery, and some potatoes. And of course, I needed ingredients for the crust – flour, butter, the usual suspects. I’m not a huge fan of store-bought crusts, so I figured, why not make my own? It seemed like a fun challenge.
I started by cooking the chicken. I just boiled it until it was cooked through, then shredded it up. While the chicken was cooking, I chopped up all those veggies and diced the potatoes into little cubes. I like my pot pie filling to be nice and chunky, you know? I sautéed the onions and celery in a bit of butter until they were soft, then tossed in the carrots, peas, and potatoes and let them cook for a little bit. I think the key to a good pot pie is not overcooking the veggies so they are still a little firm, so I was very careful.
Next up, the sauce. I melted some more butter in a saucepan and whisked in some flour to make a roux. Then, I slowly added in some chicken broth, stirring constantly until it thickened up into a creamy sauce. I seasoned it with salt, pepper, and a little bit of thyme. I poured in some milk. I like that it has a creamy sauce, so I added some milk in it. Smelled amazing, by the way.
Then came the crust. I mixed together flour and salt, then cut in cold butter until the mixture looked like coarse crumbs. I gradually added in ice water, mixing until the dough just came together. I wrapped it in plastic wrap and chilled it in the fridge for about 30 minutes. Making pie crust can be a bit tricky, but it’s so satisfying when it turns out well.
Once the crust was chilled, I rolled it out and lined a pie dish with it. I mixed the shredded chicken and veggies with the creamy sauce and poured the whole thing into the pie crust. Then, I rolled out the remaining dough and covered the filling, crimping the edges to seal it all in. I cut a few slits in the top crust to let the steam escape.
Finally, I brushed the top crust with a little bit of egg wash to give it that golden-brown color and popped the whole thing in the oven. I baked it at around 400 degrees Fahrenheit for about 45 minutes, until the crust was golden and the filling was bubbly.
The Result
- The crust turned out super flaky and buttery, just how I like it.
- The filling was creamy and flavorful, with perfectly cooked veggies and tender chicken.
- And the smell that filled my kitchen while it was baking? Heavenly.
It was totally worth the effort. It is not an easy work, but I made it. Sitting down to a warm slice of homemade chicken pot pie is one of life’s simple pleasures. I’ll definitely be making this again. Maybe next time I’ll experiment with different veggies or add some herbs to the crust. The possibilities are endless!