Chicken Pot Pie Recipe
Mama has a homemade chicken pot pie recipe with a light, flaky crust that will warm you heart and soul!
The key to a flaky crust is to keep the butter COLD, so, if you can, freeze your butter before you put it in the food processor and try not to handle the dough with your hands any more than you absolutely have to.
Here's what you are going to need:
For the filling:
4 Tablespoons butter
1/2 cup chopped onion
2 cloves of garlic, chopped
2 medium potatoes (about ¾ of a pound), cubed
1 teaspoon salt
1/4 teaspoon black pepper
2 cups of frozen mixed vegetables
3 cups of cooked chicken, cubed
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of celery soup
1 cup sour cream
1 cup milk
2 Tablespoons Chicken Base
1 teaspoon thyme
1 Tablespoon fresh chopped parsley
For the crust:
3 cups of All Purpose flour
1 teaspoon salt
1 cup cold butter, cut into 16 pieces
10 ounces cream cheese
Here's what you need to do:
In a medium bowl, whisk together the soups, sour cream, milk, chicken base, thyme and parsley. Set aside.
In a medium skillet, melt the butter and saute the onions and garlic over medium heat until the onions are soft.
Add the potatoes, salt and pepper
Continue cooking over medium heat, stirring occasionally until the potatoes are fork tender, about 5 minutes.
Place the chicken in a single layer in the bottom of a 9 x 13 inch glass baking dish.
Layer the potatoes and onions on top of the chicken.
Next, layer the frozen mixed vegetables.
Pour the soup mixture over the top.
Spread the soup mixture evenly over the topPreheat oven to 350° F.
In the bowl of a food processor, combine the flour and 1 teaspoon of salt. Add the butter.
Pulse several times until the mixture resembles coarse crumbs.
Break the cream cheese into chunks and add to the food processor.
Pulse until the dough comes together in a ball.
Turn the dough onto a floured surface.
Roll the dough into an 11 x 15 inch rectangle.
Carefully roll the dough onto the rolling pin.
Carefully unroll the dough onto the top of the pot pie.
Crimp the edges.
Whisk the egg in a small bowl.
Brush the egg over the crust. (You won't need to use the whole egg, just be sure to coat the crust well.)
Bake in a preheated 350° oven until crust is a golden brown, about 1 hour and 15 minutes.
I hope your family enjoys this Chicken Pot Pie recipe as much as ours!
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