Chicken Pot Pie

Ingredients:

Crust:

• 2 1/4 cups all purpose flour
• 1 cup salted butter, frozen and cubed
• 1/2 teaspoon salt
• 1/4 cup ice cold water
• 1 large egg
• 1 tablespoon heavy cream or whole milk

*These are the measurements for one pie crust. You will need to make 2 crusts.

Filling:

• 1 pound chicken breast tenders
• 2 celery stalks, chopped
• 1 medium white onion, diced
• 2-3 large carrots, chopped
• 2 cloves garlic, minced
• 1 15 ounce can peas, drained
• 1 18 ounce can corn, drained
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions:

1. Add flour and salt to the bowl of a food processor and pulse until combined.
2. Add in butter, half at a time, pulsing after each addition.
3. Sprinkle in 3 tablespoons of ice water, then as needed, until you have a crumbly mixture that will hold together when squeezed.
4. Pour dough into a gallon freezer bag. Form a disk out of the dough, inside of the bag. Zip up bag and refrigerate for 30 minutes to one hour.
5. Repeat steps 2-5 for additional pie crust using the same measurements. This will be your top crust.
6. While the pie crust is chilling, boil chicken in a large pot for 25-30 minutes. Double boiling time if using whole chicken breasts. Drain and shred chicken. Set aside.
7. In a large skillet on medium heat, melt the butter. Add the onion, celery, corn, peas and carrots. Cook for about 8 minutes until onions are translucent and celery is tender.
8. Add in the minced garlic. Sauté for about one minute until fragrant.
9. Stir in flour, chicken broth and heavy cream. Increase heat to medium-high. Stir constantly for about 5 minutes. Stir in salt and pepper.
10. Mix in the shredded chicken and move filling to a medium bowl. Set aside.
11. Remove one dough disk from bag, and leave the other in the freezer. Let the disk rest on counter 5-10 minutes, or until malleable.
12. Sprinkle counter generously with flour. Roll crust into a 1/4 inch thick disk, and transfer to pie dish. Push edges inward so dough forms to pan. Try not to tug, or crust may tear.
13. Trim about 1 inch thicker in diameter than pie dish. Fold edges under, shape and crimp. Chill in freezer for 10 minutes.
14. Preheat oven to 425 F.
15. Make a round bin with aluminum foil that fits well on top of crust in pie dish. Fill bin with pie weights or dry beans.
16. Bake for 12 minutes and remove the bin. While this crust is baking, remove the other from the freezer and let it begin to thaw.
17. Prick the baked crust all over with a fork and bake an additional 10-12 minutes. While this is baking, sprinkle the counter with flour and roll the cold crust into a 1/4 inch thick disk. Set aside.
18. Add the filling to the crust. You may have some extra filling left over, but do not overfill your crust. Lay the cold pie crust over the top and trim away any excess. Cut the top 4 times, as shown in the photos.
19. Take your egg and heavy cream and whisk them together. Brush the mixture over the pie crust. Reduce the oven temperature to 350 F. Bake the pie for 35-45 minutes until crust is golden. The filling is already done, so you're only waiting for the crust to finish.
20. Remove the pie from the oven and allow to cool for about 10-15 minutes. Serve warm.

*If you don't want to make a crust, you can use a store-bought one. Just be sure to follow the directions for it on the package.

Serves: 6