Cooks Country Double Crust Chicken Pot Pie Recipe
Chicken pot pie is a comforting classic that has been around for generations. This dish is hearty and satisfying, perfect for a cold winter evening. However, not all chicken pot pies are created equal. Some are too soupy, others have a soggy crust, and some are just plain bland. This is where Cook's Country comes in with their Double Crust Chicken Pot Pie recipe.
Ingredients:
The ingredients for this recipe are all easy to find and can be found at your local grocery store. You will need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into small pieces and chilled
- 8 tablespoons vegetable shortening, cut into small pieces and chilled
- 6-8 tablespoons ice water
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup heavy cream
- 1 egg, beaten
Instructions:
1. Preheat your oven to 375 degrees F.
2. In a large bowl, whisk together the flour and salt. Using a pastry blender or your hands, cut in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, and stir 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. In a large pot, sauté the onion, carrots, and celery in some olive oil until they are tender. Add the garlic and thyme and cook for an additional minute.
4. Add the flour to the pot and stir to combine. Cook for 2 minutes, stirring constantly. Slowly add the chicken broth and stir until the mixture thickens. Add the chicken, peas, and corn and cook until the chicken is cooked through.
5. Stir in the heavy cream and remove from heat.
6. Roll out one of the pie crusts and place it in a 9-inch pie dish. Pour the chicken and vegetable mixture into the pie dish. Roll out the second pie crust and place it on top of the filling. Trim the edges and crimp to seal.
7. Brush the beaten egg over the top of the crust.
8. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Tips:
1. Make sure your butter and shortening are cold. This will help create a flaky crust.
2. Don't overwork the dough. This can make it tough and chewy.
3. If you don't have a pastry blender, you can use a fork or your hands to cut in the butter and shortening.
4. If your filling is too soupy, you can add more flour to thicken it up.
Conclusion:
The Cook's Country Double Crust Chicken Pot Pie recipe is a delicious and comforting dish that is perfect for a family dinner or a special occasion. This recipe is easy to follow and the results are sure to impress. With a flaky crust and a flavorful chicken and vegetable filling, this chicken pot pie is sure to become a family favorite. So why not give it a try?
