Classic Pot Pie Recipe
Description
Nothing says comfort food quite like a classic pot pie. This dish is a classic favorite that has been around for generations. It is a savory and hearty meal that can be enjoyed any time of the year. The classic pot pie is a dish that consists of a creamy filling, typically filled with vegetables and a protein, sealed inside a flaky crust. This dish is perfect for a weeknight dinner that is sure to please the whole family.
Prep Time
The prep time for this classic pot pie is about 20 minutes. This includes prepping the vegetables, cutting the dough, and assembling the pot pie. This dish is fairly easy to make, so it is a great way to get dinner on the table in a reasonable amount of time. If you are looking for a meal that is quick and easy, this is the perfect dish.
Cook Time
The cook time for this dish is about 45 minutes. This includes baking the crust, cooking the filling, and baking the pie. The pie should be left to cool for about 10 minutes before serving, so that the filling has a chance to set. The pie should have a golden brown crust when it is done baking.
Ingredients
For the crust:
-2 cups all-purpose flour
-1 teaspoon salt
-2/3 cup cold butter
-1/3 cup cold water
For the filling:
-2 tablespoons butter
-1 onion, chopped
-2 carrots, diced
-2 celery stalks, diced
-1/4 cup all-purpose flour
-1/2 teaspoon dried thyme
-1/2 teaspoon dried oregano
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 cups chicken broth
-2 cups cooked chicken, diced
-1 cup frozen green peas
-1/2 cup frozen corn
-1/2 cup half-and-half
-1 egg
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cold water and stir until a dough forms.
3. Divide the dough in half and roll out one half on a lightly floured surface. Place the dough in a 9-inch pie dish and trim the edges.
4. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
5. Add the flour, thyme, oregano, salt, and pepper and stir to combine. Cook for 1 minute.
6. Slowly add the chicken broth and bring to a simmer. Add the chicken, peas, and corn and simmer for 5 minutes.
7. Remove from the heat and stir in the half-and-half. Pour the filling into the prepared pie crust.
8. Roll out the remaining dough and place on top of the filling. Trim the edges and crimp with a fork.
9. Beat the egg in a small bowl and brush over the crust.
10. Bake for 35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Equipment
For this recipe, you will need a large bowl, a 9-inch pie dish, a large skillet, a rolling pin, and a pastry brush.
Notes
This classic pot pie is a great meal to make ahead of time and freeze for later. Simply prepare the pie as directed and allow to cool completely. Wrap the pie in plastic wrap and then place in a freezer-safe bag. When ready to eat, thaw the pie in the refrigerator overnight and bake as directed.
Nutrition: Per Serving
Serving size: 1/6 of the pie
Calories: 407
Fat: 19.3 g
Carbohydrates: 35.3 g
Protein: 20.2 g
Sodium: 611 mg
Fiber: 3.5 g
Recipe Tips
-For a vegan version, simply substitute the chicken with an equal amount of diced tofu and use vegetable broth instead of chicken broth.
-If you are short on time, you can use store-bought pie crust instead of making your own.
-If you would like to make a double-crusted pot pie, simply double the crust ingredients and roll out both crusts. Place one crust in the bottom of the pie dish and top with the filling. Place the second crust on top and bake as directed.
-If you would like to make a meatless pot pie, simply omit the chicken and substitute with an equal amount of diced mushrooms.
-For a cheesy pot pie, stir in 1/2 cup of shredded cheddar cheese into the filling before pouring into the pie crust.
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