Homemade Chicken Pot Pie
Ingredients:
2 - 9” pie crusts, or make your own (recipe below, need to be made ahead)
1-2 tablespoons olive oil
2 – boneless skinless chicken breasts, pounded thin
2 – tablespoons minced fresh rosemary
2 – tablespoons fresh parsley
Salt and black pepper to taste
2/3 cup chicken broth
1/3 cup butter
1 clove garlic, minced
1/3 medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
1/3 cup all-purpose flour
1-3/4 cups chicken broth
2/3 cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil
Directions:
1. Pre-heat oven to 425 F.
2. Lightly grease pie plate with butter
3. Place one pie crust in the pie plate
4. Heat oil in a 12” skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to skillet and sauté until golden brown, 2-4 minutes per side.
5. Reduce heat to medium-low and add 2/3 cups chicken broth. Simmer, careful not to overcook, just until chicken juices run clear, about 10-15 minutes. Transfer chicken to a plate. Reserve pan drippings.
6. Melt butter in the skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about a minute. Add onion, salt and pepper until onion is translucent. Whisk in flour until mixture thickens.
7. Add 1-3/4 cups chicken broth and milk, 1 cup at a time, whisking constantly. Remove from heat once mixture begins to thicken again.
8. Cut chicken into bite size pieces and mix with thawed vegetables and broth mixture. Pour into pie crust. Place top crust on and pinch the two together using a fork or your fingers. Trim off excess dough.
9. Place pot pie in oven for 3-40 minutes. Let stand at least 15 minutes before cutting and serving.
Crust(s):
Ingredients:
1. 1-1/4 cups all-purpose flour
2. ¼ teaspoon salt
3. ½ cup butter (one stick), chilled and diced
4. ¼ cup ice water
Directions:
1. In a large bowl, combine flour and salt. Cut in butter until
mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least ½ hour.
2. Roll dough out to about 11” diameter. Place crust in plate.
3. Make the top crust the same way and have ready.
