Chicken Pot Pie
Ingredients
CRUST
- 1 1/2 cups Sun Flour Mills Pastry Flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 sticks butter 12 tablespoons
- 1/3 + cups ice cold water
FILLING
- 1 lb. chicken breast cubed
- 1 cup diced carrots approx. 2 carrots
- 1 cup frozen peas
- 1/2 cup sliced celery approx. 1 stalk
- 1/3 cup butter
- 1/3 cup diced onion
- 1 tsp minced garlic
- 1/3 cup Sun Flour Mills Pastry Flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 1/4 cup chicken broth
- 2/3 cup milk/dairy-free alternative
Instructions
- In a saucepan, combine chicken, celery, carrots, and peas. Add water to cover and boil for 15 min.
- While chicken is boiling, make the crust. Mix all dry ingredients in a mixing bowl.
- Incorporate butter into the dry ingredients (grate, pastry cutter, food processor) until it is a pebbly sand consistency. Add the ice cold water one tablespoon at a time until it forms a dough. Shape the dough into two equal balls, wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove boiling mixture from heat, drain, and set aside.
- In the saucepan over medium heat, cook onions until soft. Stir in pastry flour, salt, pepper, and dried thyme. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Once dough has chilled prep your rolling surface with plastic wrap and a dusting of pastry flour. Roll the dough balls with your floured rolling pin to your desired thickness. Press one disk into the pie pan.
- Place the chicken mixture in in the bottom of the pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Cut several small slits to help the heat escape.
- Bake in a 425 F oven for 30-35 minutes until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.
Notes
To add a more browned shiny sheen to your pie crust brush on 1 beaten egg.
Adapted from Allrecipe