Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
For The Chicken Pot Pie Crust:
2 1/2 cups of all-purpose flour
1 tsp sugar
1 tsp salt
1 cup of cold unsalted butter, cut into cubes
1/2 cup of cold buttermilk
1-2 tsp cold water
One large egg, beaten, for the egg wash
For The Pot Pie Filling:
1/4 cup of unsalted butter
1/3 cup of diced onion
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about ½ cup)
2 cloves garlic, minced
1/3 cup of all-purpose flour
1 1/2 tsp minced fresh thyme
1 tsp minced fresh Italian parsley
1 tsp salt
1/2 tsp black pepper
1 3/4 cups of chicken broth
1/2 cup of heavy cream
3 cups ofs shredded chicken or turkey
1 cup of frozen peas
1. Make the pie crust first. Collect the dry ingredients (flour, sugar, and salt) in a large bowl. Toss to coat after adding the cubed butter. Roll the butter into thin sheets and combine it with the flour by pouring the mixture out onto a clean surface. When required, return the mixture to a pile by scraping the rolling pin with a bench scraper. Continue stirring until all of the butter has been incorporated. A very flaky mixture will result. Then, add the mixture back to the bowl and freeze it for 15 minutes to cool the butter.
2. Take out of the freezer, then stir in the buttermilk. The ingredients should come together into a ball after being stirred with a spoon and then your hands. Whenever the mixture seems too dry, add a teaspoon of water at a time. Flatten the dough into disks after dividing it in half. While you prepare the filling, cover each disk in plastic wrap and chill in the refrigerator.
3. In a large pan, melt the butter over medium-high heat to prepare the filling. Stirring periodically, add the onions, carrots, celery, and garlic, and simmer until soft. Add the heavy cream, chicken broth, thyme, parsley, salt, and black pepper after whisking in the flour. Blend well so that flour is smooth, and then simmer for 10 minutes, or until the sauce has thickened, over medium-low heat. Frozen peas and chopped chicken or turkey are added after stirring. Roll out the pie dough while removing it from the heat and setting it aside.
4. Set the oven to 400 °F.
5. Take the pie dough out of the fridge. Stretch the dough onto a lightly floured surface into a 12-inch circle using a rolling pin. The ideal thickness for the dough is 14 inches. Fill a 9-inch pie pan with the dough. Make sure it’s smooth by giving it a pat with your fingertips. Knife-cut the excess dough overhang and throw it away. The pie should be filled. Carefully cover the pie with the second disk of dough after rolling it out. Trim the side overhangs that are too long. Crimping the edges with a fork or your fingers will seal the edges. Make a few tiny cuts with a sharp knife in the middle of the top crust. Apply beaten egg to the crust and the edges using a pastry brush.
6. Bake for 45 minutes or until golden brown on the crust. To prevent the edges from browning too much too fast, I use a pie crust protector after cooling for ten minutes, slice, and serve.
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