Chicken Pot Pie
Servings: 0
![Chicken Pot Pie](https://shopitmiseitmakeit.ca/wp-content/uploads/2022/01/chicken-pot-pie-1140x500.jpg)
Makes two pies, because one is not enough.
Small Bowl | ![]() |
1/2 c./110g unsalted butter | softened |
1/2 c./80g all-purpose flour |
Measuring Cup | ![]() |
1 c./250ml milk | |
2 tbs cornstarch |
Large Bowl | ![]() |
1 Lg Yellow Onion | buzzed |
2 Med Carrots | peeled, diced |
2 celery stalks | rinsed, diced |
3 tbs butter |
Mini Bowl | ![]() |
1/2 tsp salt | |
1/2 tsp ground pepper |
Small Bowl | ![]() |
1 Lg Russet Potato | peeled, rinsed, diced |
2 1/2 c./591ml condensed chicken broth | |
2 tsp chicken bouillon base | Optional but adds extra flavor |
Cutting Board | ![]() |
1 whole rotisserie chicken | all chicken removed, diced |
Large Food Processor | ![]() |
4 c./600gr all-purpose flour | |
1 tsp salt |
Plate in Fridge | ![]() |
2 c./450gr unsalted butter | chilled, cut into cubes |
1 c. Scoop in Freezer | ![]() |
1/2 c./125ml ice water |
Mini Bowl | ![]() |
4 tbs milk |
TOOLS | |
2 pie plates, I prefer glass | |
Rolling Pin | |
Large Food Processor | |
Large Heavy Bottom Pot with lid | |
Heat Proof rubber spatula | |
Silicone Basting Brush | |
Cutting Board | |
Oven |
DO | WITH | HOW | IMPORTANT |
FOR THE FILLING | |||
Combine/Set Aside | ![]() | ||
Dissolve/Set Aside | ![]() | ||
Soften | ![]() | In large pot UNTIL vegetables have softened | Medium Heat |
Season | ![]() | Stirring to combine | |
Add/Bring | ![]() | To a boil | High Heat |
Reduce | Heat | Medium | |
Cover/Simmer | Vegetables | UNTIL vegetables are just tender | About 10 mins. |
Add/Boil | ![]() | Gently stirring with spatula | |
Add/Boil | ![]() | Stirring gently | |
Taste/Adjust | Use salt/pepper/chicken base bouillon | ||
Stir | ![]() | ||
Cool | Filling | ||
FOR THE PASTRY | |||
Pulse | ![]() | To combine | About 2-3 times |
Add | ![]() | ||
Pulse | Mixture | UNTIL butter is the size of peas through the flour | About 7-8 times |
Add | ![]() | ||
Pulse | Mixture | UNTIL a crumbly dough starts to form and pulls away from the sides | |
Split | Dough | Into 4 ziplock bags | |
Press | Dough | In ziplocks to make 4 flat round disks | |
Refrigerate | 4 Dough Disks | 30 mins. | |
FOR THE PIES | |||
Place | Oven Rack | Lowest position in the oven | |
Preheat | Oven | 400F degrees | |
Roll/Line | Dough | On floured work surface and place in both pie plates as bottoms | |
Press | Dough | Into pie plates | |
Trim | Excess Dough | By using a knife to cut around the pie plate | |
Brush | ![]() | Around edges of both pie bottoms | |
Spoon | Filling | Into each pie, split evenly | |
Roll/Fold | 2 Dough Disks | Each, fold gently and make incision patterns in folded top halves. | |
Place/Unfold | Each dough top | Each top crust and fully cover each pie. Folded side centered over each pie. | |
Crimp | Each Pie | Using a fork to press the top and bottom crust together. Go all the way around the edge of both pies. | |
Trim | Excess Dough | By using a knife to cut around the pie plate | |
Brush | ![]() | On top of both pies but do not do the piecrust edges | |
Bake | Both Pies | UNTIL pastry is golden brown | About 50 mins. |
Rest | Both Pies | Before serving | 20 mins. |
SERVE | Cut into wedges |
Overbuy | Cost | Have it! |
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Produce
Bunch Celery | Overbuy | ||
2 Med Carrots | |||
1 Lg Yellow Onion | |||
1 Lg Russet Potato |
Dairy
2 Bricks Unsalted Butter | Overbuy | ||
Milk | Overbuy |
Baking Essentials
All Purpose Flour | Overbuy | ||
Box Cornstarch | Overbuy | ||
Salt and Pepper | Overbuy |
Deli & Prepared Foods
1 Whole Rotisserie Chicken |
Canned Goods & Soups
2 Small Can Condensed Chicken Broth | |||
Chicken Bouillon Base (Optional) | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Mise It!
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Make It!
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