Chicken Pot Pie
Ingredients
Pie Filling
-
4
tbsp
butter
-
½
cup
onion (diced)
-
3
pieces
carrots (diced)
-
3
ribs
celery (diced)
-
2
cloves
garlic (minced)
-
½
cup
frozen peas (do not defrost)
-
3
cups
chicken (shredded and cooked)
-
4
tbsp
whole-wheat flour
-
3
cups
chicken broth
-
1
cup
milk
-
¾
tsp
salt
-
¼
tsp
pepper (or to taste)
-
¼
cup
parsley (chopped, leaves only)
Pie Crust
-
1
cup
whole-wheat flour (+ 2 tablespoons, extra for rolling out the dough)
-
¼
tsp
salt
-
½
cup
butter (unsalted and cold)
-
¼
cup
water (plus ice)
-
1
egg
beaten with a splash of water
Instructions
- Preheat the oven to 400°F.
- In a large sauté pan, melt 4 tablespoons of butter and sauté the onion, carrots, and celery until softened.
- Add garlic, frozen peas, and chicken, cooking for an additional 2 minutes.
- Sprinkle in flour and stir until absorbed, adding more butter if necessary.
- Add broth and milk, bring to a boil, then simmer for 15-20 minutes until thickened.
- For the crust, pulse flour and salt in a food processor, add butter, and mix until crumbly. Add ice water until the dough forms.
- Roll out the dough into a circle slightly larger than the baking dish.
- Stir salt, pepper, and parsley into the chicken mixture, pour into a baking dish, and cover with the dough, pinching the edges.
- Brush with egg and make holes in the top for steam to escape.
- Bake on a rimmed baking sheet for 20-25 minutes until golden brown.
- Serve warm.
Nutrition Facts (estimated)
Servings
8 servings
Calories
315
Total fat
23g
Total carbohydrates
20g
Total protein
10g
Sodium
818mg
Cholesterol
87mg
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