Instructions
- Pie Crust
- Mix the flour and salt in a bowl, or in the food processor.
- Cut the butter into small pieces and place in the freezer for 15 minutes.
- Remove the butter from the freezer and add to the flour.
- Either use a fork, or a pastry cutter to cut the butter into the flour. Or pulse a few times in the food processor.
- The flour and butter mixture should resemble coarse meal, with the butter being mostly incorporated into the flour. You shouldn’t see huge pieces of butter in the mixture.
- Add 1/4 cup of ice water and mix with the fork to combine, or process a few times to incorporate, if using the food processor. Only add the remaining 1/4 cup as necessary, if the dough seems dry.
- The dough should come together, and be smooth. Don’t over work the dough.
Divide the dough into two pieces. Wrap each in plastic and flatten into a disk. Place them in the fridge for at least 2 hours, and up to 3 days. - Chicken Pot Pie
- Heat up 1 tbsp of olive oil in a large skillet at medium-high speed.
- Sprinkle 1/2 tsp of salt over the chicken breasts.
- Place chicken breasts in the skillet and fry for 5 minutes. Flip the chicken breasts over.
- Add 1 tbsp of unsalted butter to the skillet, reduce heat to medium-low. Cover the skillet with a lid. Let the chicken cook for another 7 minutes, until the internal temperature register 165ºF.
- Remove the chicken to a cutting board. Let them cool down for about 10 minutes.
- Chop the chicken with a knife. You will need 3 cups of chicken. Alternatively, you can use a rotisserie chicken from the store, and just shred it with a fork to obtain 3 cups if you don’t want to cook your own.
- To a large saucepan, add 1/2 cup of butter over medium high heat.
- Once the butter has melted, add the onion, garlic, carrots, and celery to the pan. Fry the vegetables in the butter for about 5 minutes, until they begin to golden.
- Add 2/3 cup of all-purpose flour to the pan, and stir with a spoon or spatula non-stop for about 1 minute, to cook the flour.
- Slowly add the chicken broth to the pan, about 1/4 cup at a time, waiting for it to incorporate with the butter and flour before adding more liquid.
- Once all the chicken broth has been incorporated, add the evaporated milk.
- Stir to combine.
- Let it come to a boil, stirring constantly.
- Season with salt and pepper.
- Add the chicken to the pan, along with the frozen peas, parsley, scallions, and thyme. You can also add garlic powder, paprika, or other spices and herbs that you wish.
- The mixture should be thick.
- Add more salt and pepper to taste, as necessary.
- Set the mixture aside to cool down slightly.
- You can also make the chicken mixture a day ahead, and keep it covered in the fridge.
To assemble - Pre-heat the oven to 375ºF.
- Remove the pie dough from the fridge.
- Roll one disk of pie dough into a 12″ circle.
- Place in a 9″ pie dish.
- Place the chicken filling inside, and spread it around.
- Roll the other pie dough into a large circle.
- Place on top of the chicken filling.
- The chicken filling shouldn’t be too hot when doing this or it will start to immediately melt the butter in the crust.
- Trim and crimp the edges of the top crust.
- Use a pairing knife to create slits on top, to allow for steam to be released while baking.
- Whisk the egg with 1 tsp of water.
- Brush the egg wash over the pie.
- Bake the pie in the pre-heated oven for 45 to 55 minutes, until the crust is golden.
- Let the pie cool for at least 15 minutes before cutting and serving.
- Store any leftovers in the fridge for up to 4 days.
- You can make the pie ahead, freeze the whole assembled pie, and bake straight from the freezer for about 60 to 70 minutes.
