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The ingredients needed to prepare Classic Chicken Pot Pie:
- Use Crust:
- Get 2 cups AP flour
- Use 1/2 tsp salt
- Get 2/3 cup butter, softened
- Get 1/2 cup ice cold water
- Get Filling:
- Get 1 medium onion, diced
- Prepare 1 pound chicken, cubed
- Prepare 3 medium carrots, sliced thin
- Prepare 3 medium potatoes, small dice
- You need 2 cups frozen peas
- Provide 2 cups low sodium chicken stock
- Use 1 tsp Italian seasoning
- You need to taste Salt & Pepper
- Prepare 1 tsp corn starch
Instructions to make Classic Chicken Pot Pie:
- Preheat oven 400°F.
- Start with filling. Saute onion in olive oil until translucent. Add chicken and cook until no longer pink. Add carrots, potatoes, and stock. Cook until potatoes are tender.
- While filling cooks, blend dry ingredients for crust. Cut in softened butter. Gently mix in water. Flour flat surface and roll out half the crust and place in 9" pie plate.
- When veggies are tender, mix corn starch into small amount of cold water or stock and add to chicken and veggies. Bring to a bubble and cook until thickened. Stir in peas and seasoning. Pour filling into crust.
- Roll out second half of the crust and top pie. Trim excess crust about 1" around pie plate, tuck and flute to seal edges. Cut a few slits as vents in top crust.
- Bake at 400° for 60 minutes or until crust is golden
- After the family had their fill
If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the The crust of this recipe is great, but the filling is very bland. I've made other chicken pot pie recipes before and this isn't even half as good as my usual recipe. This is the definitive pot pie recipe: a creamy chicken stew loaded with onions, peas, mushrooms, and carrots, and baked under a rich, flaky crust. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's cozy comfort food that's wonderful in the winter!
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