Breakfast Pot Pie Recipe
large warm savory chicken pie with flaky crust.
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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.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare the Filling
In a large skillet over medium heat, melt a tablespoon of butter. Add the frozen mixed vegetables and cook until heated through. Stir in the shredded chicken.
- 5
Make the Sauce
Sprinkle the flour over the vegetable and chicken mixture. Stir to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- 6
Season the Filling
Add salt, black pepper, and dried thyme. Mix thoroughly and remove from heat.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Roll Out the Dough
Divide the chilled dough in half. On a floured surface, roll out one half to fit your pie dish. Place it in the dish.
- 9
Fill the Pie
Pour the chicken and vegetable filling into the pie crust. Roll out the second half of the dough and place it over the filling. Seal the edges and cut slits in the top for steam to escape.
- 10
- 11
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 12
Cool and Serve
Let the pot pie cool for 10 minutes before slicing and serving.