Chicken Pot Pie
Ingredients
- 2 1/2 Cups All purpose flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1 Cup Unsalted butter cut into cubes
- 1/2 Cup Cold buttermilk
- 1-2 Tbsp Cold water
- 1 Large Egg, beaten, for the egg wash
- 1 1/2 Cups Rustic Tuscan BLENDABELLA
- 1/4 Cup Unsalted butter
- 1/3 Cup Diced onion
- 2 Small Carrot, sliced
- 1 Stalk Celery, sliced
- 2 Cloves Garlic, minced
- 1/3 Cup All-purpose flour
- 1 1/2 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 3/4 Cups Chicken broth
- 1/2 Cup Heavy cream
- 3 Cups Shredded chicken or turkey
- 1/2 Cup Frozen peas
Instructions
- Make the pie crust using the first 7 ingredients on the list. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat.
- With a pastry cutter, cut butter into flour mixture. Mixture will be very flaky. Place bowl in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon or your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- Make the filling, heat the butter over medium-high heat in a large skillet.
- Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.
- Whisk in the flour, salt, black pepper, thyme, parsley, broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.
- Stir in the shredded chicken, BLENDABELLA, and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator.
- On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick.
- Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard.
- Fill pie with filling. Roll out the second disk of dough and carefully cover the pie.
- Trim the extra overhang off the sides.
- Seal the edges with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust.
- Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown.
- Cool for 10 minutes, cut into slices and serve.
- Time: 2 hrs Servings: 6-8
Recipe by Blendabella