Wednesday: Deep Dish Chicken Pot Pie Recipe
Make Wednesday: Deep Dish Chicken Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
Filling Preparation
- 3
Sauté the Vegetables
In a large skillet over medium heat, add a little oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.
- 4
- 5
Make the Sauce
Pour in the chicken broth and heavy cream, then add the dried thyme, salt, and black pepper. Stir to combine and bring the mixture to a simmer. Allow it to cook for about 10 minutes, or until the potatoes are tender.
- 6
Combine Filling and Crust
Once the filling is ready, pour it into the prepared pie crust in the pie pan.
Final Assembly
- 7
Top with Crust
Roll out any remaining dough and place it on top of the filling. Seal the edges by crimping with a fork. Cut slits in the top crust to allow steam to escape.
- 8
Bake the Pie
Preheat the oven to 425°F (220°C). Bake the pot pie for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
