Chicken Pot Pie With Pie Crust And Veg All
Chicken pot pie is a classic American dish that has been enjoyed for generations. It is a savory pie that is filled with chicken, vegetables, and a creamy sauce. The pie is then topped with a flaky pie crust that is baked until golden brown. In this recipe, we will show you how to make a delicious chicken pot pie with pie crust and Veg All.
Ingredients:
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/4 - 1/2 cup ice water
For the filling:
- 4 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- Salt and pepper to taste
Instructions:
1. To make the pie crust, combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F.
4. To make the filling, melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots and cook until the vegetables are tender, about 10 minutes.
5. Add the frozen peas and corn and cook for an additional 2-3 minutes.
6. Stir in the flour and cook for 1-2 minutes.
7. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook until the mixture has thickened, about 5-7 minutes.
8. Stir in the cooked chicken and season with salt and pepper to taste.
9. Roll out one of the pie crusts on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
10. Pour the filling into the crust.
11. Roll out the second pie crust on a lightly floured surface and place it over the filling. Trim the edges and crimp to seal.
12. Cut a few slits in the top of the crust to allow steam to escape.
13. Bake for 35-40 minutes, or until the crust is golden brown.
Veg All:
Veg All is a brand of canned vegetables that is commonly used in chicken pot pie recipes. It typically contains a mix of peas, carrots, green beans, potatoes, and corn. If you don't have Veg All, you can use any combination of frozen or canned vegetables that you like.
Variations:
There are many variations of chicken pot pie that you can try. Here are a few ideas:
- Swap out the chicken for turkey or beef.
- Add some herbs to the filling, such as thyme, rosemary, or sage.
- Use a different type of crust, such as puff pastry or biscuit dough.
- Make individual pot pies using ramekins or muffin tins.
- Top the pie with mashed potatoes instead of pie crust.
Conclusion:
Chicken pot pie with pie crust and Veg All is a comforting, delicious meal that is perfect for a cozy night in. This recipe is easy to make and can be customized to suit your tastes. Give it a try and see why it has been a favorite for generations!
