Classic Homemade Chicken Pot Pie with Green Chopped Salad
Ingredients:
- 1 cup chicken stock (Swanson’s unsalted is recommended)
- 1 quart whole milk
- 1/2 cup regular flour
- 2 tbsp. olive oil
- 1 pound boneless chicken breasts, cut into 1-inch chunks
- 1 cup finely chopped onion
- 1 cup carrots, cut into 1/8-inch thick slices
- 2 celery stalks, sliced into 1/8-inch thick pieces (1 cup)
- 1 cup frozen peas, unthawed
- 3/4 teaspoon salt (use less if using salty stock)
- Pepper, to taste
Crust:
- 1 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 egg yolk + 1 teaspoon water, beaten (for eggwash)
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a small mixing bowl, combine the chicken stock, milk, and flour until smooth. Set aside.
- Heat the olive oil in a large pan over medium-high heat.
- Cook and stir the onion, carrot, and celery in the pan for 2 minutes.
- Add the chicken and cook for an additional 2 minutes, stirring constantly.
- Stir in the peas, followed by the chicken stock mixture, salt, and pepper. Cook uncovered for 2-3 minutes, until the mixture thickens.
- Fill a 9-inch deep dish pie pan halfway with the chicken and vegetable mixture. Cover and set aside.
- In a mixing dish, combine the flour and salt.
- Pour in the vegetable oil and milk all at once. Stir everything together using a fork.
- Form the dough into a 5-inch disc between two sheets of floured parchment or wax paper. Roll it out into a 12-inch circle.
- Brush the rim of the pie pan with the eggwash.
- Carefully transfer the crust from the parchment or wax paper to the pie pan. Trim or flute any overhanging crust, pressing it down.
- Brush the entire crust, including the edges, with the eggwash. Use a sharp knife to poke a dozen holes in the top crust to allow steam to escape.
- Place the pie pan on a baking pan lined with foil and bake for 25 minutes.
- Allow the chicken pot pie to sit for at least 20 minutes before serving.
Enjoy your homemade Chicken Pot Pie with the Green Chopped Salad!
