Chicken Pot Pie
A comforting dish featuring a flaky crust with a savory filling of chicken, vegetables, and a rich sauce, perfect for family dinners and special occasions.
Ingredients
For the crust
- 2 cups all-purpose flour For the pie crust
- 1 teaspoon salt For the pie crust
- 0.75 cup lard To keep the crust flaky
- 6 tablespoons cold water To bind the dough
For the filling
- 0.5 cup butter For the filling sauce
- 0.5 cup all-purpose flour To thicken the sauce
- 1 teaspoon salt For seasoning
- Black pepper to taste To enhance flavor
- 2 tablespoons finely chopped onion Adds flavor to the filling
- 3 cups chicken broth For the sauce base
- 1.5 cups sliced mushrooms Adds texture to the filling
- 3 cups cooked chicken, chopped Main protein for the dish
- 2 carrots finely chopped For sweetness and texture
- 2 stalks celery, finely chopped Adds crunch and flavor
- 2 potatoes peeled and cubed For heartiness
Instructions
Preparation of the Crust
- Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.
- Cut in the lard until the mixture resembles coarse crumbs.
- Gradually stir in the cold water until the dough forms a ball.
- Divide the dough into two equal parts, shape into balls, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.
Preparation of the Filling
- Preheat your oven to 400°F (200°C).
- In a large saucepan, melt 0.5 cup of butter over medium heat.
- Whisk in 0.5 cup of flour, 1 teaspoon salt, and black pepper to taste.
- Gradually stir in the chicken broth, cooking and stirring until smooth and thickened.
- In a separate skillet, sauté the sliced mushrooms in 3 tablespoons of butter until tender.
- Add the mushrooms to the thickened sauce.
- Stir in the cooked chicken, chopped carrots, celery, and cubed potatoes. Cook for 5-7 minutes until softened.
Assembling and Baking
- Roll out one ball of dough on a floured surface and fit into a 9-inch pie plate.
- Pour the filling into the prepared pie crust.
- Roll out the second ball of dough for the top crust, seal the edges, cut away excess dough, and make slits in the top for steam.
- Bake for 30 minutes or until the crust is golden brown and the filling bubbles.
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Notes
For best results, use very cold ingredients for the crust to ensure flakiness. Customize the filling to fit your tastes with different veggies or proteins.