Jester’s Pot Pie Recipe
A not-so traditional chicken pot pie. Slow simmered with chicken carrots, mushrooms, potatoes, peas & green chile topped with a flakey pastry crust.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Cook the Chicken
In a large pot, add the chicken breast and cover it with chicken broth. Simmer for about 20 minutes until cooked through. Remove the chicken, shred, and set aside.
- 2
- 3
Make the Sauce
Sprinkle flour over the sautéed vegetables and stir well. Slowly add milk and remaining chicken broth, stirring constantly. Add salt, pepper, thyme, and garlic powder. Bring to a simmer until thickened, about 5 minutes.
- 4
Combine the Filling
Add shredded chicken, peas, and green chile to the sauce. Stir until well combined and heated through. Remove from heat.
Crust Preparation
- 5
Make the Pie Crust
In a bowl, mix flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing until a dough forms. Divide into two balls, wrap in plastic, and refrigerate for at least 30 minutes.
Assembly and Baking
- 6
Assemble the Pie
Preheat the oven to 400°F (200°C). Roll out one ball of dough on a floured surface and fit it into a pie dish. Pour the filling into the crust. Roll out the second ball of dough and place it over the filling. Seal the edges and cut slits in the top crust for ventilation.
- 7
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Allow to cool for a few minutes before serving.
