Glorious Chicken Pot Pie

Glorious Chicken Pot Pie

Glorious Chicken Pot Pie

Chicken pot pie

Okay, the pic really don't do justice for my pie and the title of this post. If you ask me what was the hardest part to make on this article, the answer would be taking the photo. Seriously, no matter which angle I shoot from, my pie just didn't look Tastespotting worthy. But although my pie was not that photogenic, it did taste gloriously good and ridiculously easy to make.  

The pie was enough for 8 serving so I was hoping to have some left over for lunches the next day, I kid you not, the pie was gone in under 30 minutes, everyone helped themselves for a second serving. There is no compliment sweeter than having your food eaten to the last bite.

So let's go straight to the recipe, shall we?

Flaky pie dough:
1 1/2 cup flour
1/2 cup butter, cut into small peas
1/2 tsp salt
7 tbsp of ice cold water

Preparing steps:
  1. Put flour, butter, and salt in a mixing bowl, 
  2. Using a manual pastry blender (or an electronic mixer will do too), mix until coarse meal forms, 
  3. Gradually add 5 tbsp of ice cold water while continue mixing with hand to form moist clumps,  don't overwork it, add more water if needed (I needed 7tbsp of water),
  4. Gather dough into ball, 
  5. Wrap the dough with plastic wrap and refrigerate for 30 minutes. 
Meanwhile, let's make the super simple yet tasty filling!

Chicken pot pie filling: 
2 cups of parboiled mixed veggies (I used store bought mix, consist of corn, green peas, carrot and green bean)
2 chicken breast
1/2 cup butter
1 onion, diced
4 garlic, finely chopped
salt and white pepper powder
2 tbsp chicken broth powder
1/3 cup of flour
2 cups of milk
1/4 tsp nutmeg powder (optional)

Cooking steps:
  1. Preheat oven to 425 F or 220 C, 
  2. Boil 2 cups of mix veggies and chicken breast until the chicken is stiffen, drain and let cool, once the chicken is cool enough, cut into small dices,
  3. Sauté onion and garlic with butter on medium heat until the onion turns translucent, 
  4. Meanwhile, prepare your pie crust. Take out the dough from the refrigerator and cut into 2 portions, flaten both portion with a rolling pin, line your pie baking dish with one portion, and the other is for the cover, 
  5. Go back to your sauté onion, add salt, white pepper powder, chicken broth powder, mix quickly,
  6. Add flour and continue mixing, the flour will make small clumps and this is okay, cook about another two or three minutes, 
  7. Add milk and nutmeg powder, stir using a whisk until clump free,
  8. Stir in boiled mixed veggies and diced chicken, 
  9. Continue cooking until it's thicken. 
  10. Pour the filling mixture onto the crust lined-dish and put the cover crust on top, seal edges and cut away excess dough (turn them into decorations by using cookie cutter)
  11. Make some slits using knife or scissors to let the steam out while baking, 
  12. If you have excess dough that you use as decoration, put it on top of the pie, 
  13. Bake for 30 minutes or until the pie surface turns golden. 
Happy baking!


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