Chicken Pot Pie

Chicken Pot Pie

INGREDIENTS

Crust – Alternatively, get 2 sheets of pre-made pie dough

• 3 cups (360 g.) all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces & freeze to chill until use
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 cup ice water

Filling

• 1/2 cup (1 stick) unsalted butter, plus more for greasing pie dish
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• Kosher salt
• 1/2 cup all-purpose flour, plus more to roll out pie dough
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 1 – 10oz bag of Stahlbush Island Farms Classic Mixed Veggies
• 4 boneless, skinless chicken breasts, cooked and cut into cubes
• 2 tbsp. fresh parsley, chopped
• 2 tsp. fresh thyme leaves, chopped
• Freshly ground black pepper
• 1 large egg, lightly beaten for egg wash
• Flaky sea salt

INSTRUCTIONS

Using an air fryer? See directions here: https://urbanblisslife.com/air-fryer-chicken-pot-pie

• Cube and freeze butter for 30 minutes
• In a large food processor, pulse dry ingredients until combined. Add in butter and slowly pulse until most of the butter is pea-sized.
• Continue to pulse while slowly pouring in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together/is fully incorporated. You want the dough to be moist and stick together, but not wet and sticky.
• Divide dough into 2 balls, then flatten into 2 smooth discs. Cover with plastic wrap and refrigerate for at least 30 minutes before use, or up to a few days.
• In a large pot over medium heat, melt butter. Add onions and garlic and cook, stirring occasionally until soft, about 10 minutes.
• Stir in flour and cook, stirring constantly, until mixture appears golden and starts to bubble, about 3 minutes.
• Slowly whisk in broth. Bring to a boil and cook, stirring occasionally until thickened, about 5 minutes.
• Remove from heat and stir in cream. Add in chicken, classic mixed veggies, parsley, and thyme. Season to taste with salt and pepper and let cool.
• Preheat oven to 375°.
• On a lightly floured surface, roll out two large round discs of dough, about 1/4″ thick.
• Transfer first round to a deep 9″ pie dish and form dough to the edges of the dish. Add filling.
• Carefully place second dough round on top of filling. Press the edges of the two dough rounds together. Trim the edges of dough, leaving roughly 1/4″ overhang. Fold excess dough underneath on top rim of pie pan and crimp to seal with your fingers.
• Gently brush the top of dough with an egg wash and cut 4 small slits into the top of the crust to vent.
• Sprinkle with sea salt and bake until crust is golden brown, about 45 minutes.
• Let cool down a bit before serving and enjoy!