Ingredient list for the chicken pot pie
For the dough
- 3 cups (300g) all-purpose flour
- 6 oz (175g) butter
- 1/5 cup (50mL) of cold water
- 1/4 teaspoon salt
For the filling
- 3/4 lb (350g) chicken breast
- 1/3 lb (300g) frozen peas
- 1 onion, finely chopped
- 3 carrots, sliced
- 2 potatoes, peeled and cut into cubes about 1 inch (2,5cm)
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 cup (25cl) of liquid cream
- 1/2 cup (10cl) chicken broth
- 1 tablespoon milk for gilding
- Salt and freshly ground pepper
Photo credit: © Eatwell101.com
Directions
1. Brown the chicken breasts on both sides in a skillet. Once cooked, cut into cubes about 1-inch (2 cm).
2. In a bowl, combine the flour and salt. Stir in butter with your fingertips to get a lumpy paste. Then stir water gradually until dough becomes smooth. Divide into 1/3 – 2/3 parts and keep in a cool place.
3. In another bowl, combine all the filling ingredients. Set aside.
4. In a saucepan, prepare a roux: Melt 3 tablespoons butter then add 3 tablespoons of flour. Cook for a few minutes, stirring vigorously. The flour will help thicken the sauce, but cooking it for a minute or so will help get rid of the flour-y taste. While stirring, add the cream, chicken broth, salt and pepper. Continue cooking, stirring, until the sauce thickens (3-4 minutes).
5. Preheat your oven to 370°F (190°C).
6. Spread the larger ball of dough (the 2/3 part) and line the bottom of a baking dish. Add the filling on top.
7. Spread the second ball of dough (1/3) and place it over the filling. Pinch the edges to seal the dough.
8. Cut 3 small slits over the crust, and brush lightly with milk.
9. Bake for 50 to 60 minutes. It’s ready!