Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It’s a comfort food classic!
Batch CookingBudget RecipesChickenComfort FoodLeftover RecipesMain DishesQuiches and Savoury PiesRecipes with MilkThe BestTo Freeze
Ингредиенты
- 6 tbsp (80 g) unsalted butter, softened
- ¼ cup (40 g) unbleached all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup (125 ml) milk
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (10 oz/284 ml) condensed chicken broth
- ½ cup (80 g) russet potato, peeled and diced
- 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
- ½ cup (75 g) frozen peas
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, cut into cubes
- 1/4 cup (60 ml) ice water
- 1 tbsp (15 ml) white vinegar
- Milk, for brushing
Инструкция
- In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
- In a second bowl, dissolve the cornstarch in the milk. Set aside.
- In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.
