https://www.copymethat.com/r/j2zqmadpz7/double-crust-chicken-pot-pie/
146317385
tyzkirq
j2zqmadpz7
2024-11-08 06:42:07
Double-Crust Chicken Pot Pie
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People commented they upped the spices in filling.
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished double crust chicken pot pie sit for 45 minutes before slicing it gave the filling time to set up.
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished double crust chicken pot pie sit for 45 minutes before slicing it gave the filling time to set up.
Ingredients
- subheading: Gather Your Ingredients:
- subheading: Crust:
- ½ cup sour cream, chilled
- 1 large egg, lightly beaten
- 2 ½ cups (12½ ounces/354 grams) all-purpose flour
- 1 ½ teaspoons table salt
- 12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- subheading: Filling:
- 4 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 carrots peeled and cut into ¼-inch pieces (⅔ cup)
- 2 celery ribs, cut into ¼-inch pieces (½ cup)
- ½ teaspoon table salt
- ½ teaspoon pepper
- 6 tablespoons all-purpose flour
- 2 ¼ cups chicken broth
- ½ cup half-and-half
- 1 small russet potato (6 ounces/170 grams), peeled and cut into ¼-inch pieces (1 cup)
- 1 teaspoon minced fresh thyme
- 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- ¾ cup frozen peas
- 1 large egg, lightly beaten
- subheading: Before You Begin:
- The double crust chicken pot pie may seem loose when it comes out of the oven; it will set up as it cools. You can substitute 3 cups of turkey meat for the chicken, if desired.
Note: Ingredients may have been altered from the original.
Steps
Directions at americastestkitchen.com
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