Chicken Pot Pie

Making your very own covering takes this pot pie to the following level.

What is chicken pot pie?

It's an appetizing pie loaded up with cooked chicken, onion, carrot, and peas in a rich sauce.

Do you need to make your own pie outside?

Hell no! We pick to in light of the fact that the main thing superior to your equivalent ol' chicken pot pie is chicken pot pie with a rich, flaky natively constructed outside, however locally acquired pie covering is an overly supportive hack when you would prefer not to invest energy making a hull without any preparation.

How would you ensure your base outside doesn't get wet?

This all relies upon not having a soupy chicken filling. The filling ought to be thick when it falls off the stove; an excess of chicken stock and you'll risk it leaking through your hull before it's prepared.

Ingredients

For the crust

3 c. all-purpose flour, plus more for surface
1 c. butter, cut into 1/2" pieces
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. ice water (or more, if needed)

For the filling

4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 c. butter, plus more for baking dish
kosher salt
Freshly ground black pepper
2 large carrots, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3/4 c. all-purpose flour
3 c. low-sodium chicken broth
1/4 c. heavy cream
1 c. frozen peas
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped thyme leaves
Egg wash
Flaky sea salt

Making

Make mixture: Place flour and margarine into cooler for 30 minutes before beginning outside procedure. In a huge nourishment processor, beat flour, preparing powder, and salt until joined. Include margarine and heartbeat until pea-sized and some somewhat bigger parts structure. With the machine running, include ice water into feed tube, 1 tablespoon at once, until mixture simply meet up and is wet however not wet and clingy (test by pressing some with your fingers).

Turn batter onto a softly floured surface, structure into 2 balls, and smooth into 2 circles (ensuring there are no/insignificant breaks). Spread with saran wrap and refrigerate for in any event 30 minutes.

Cook chicken: Preheat stove to 400°. Oil an enormous heating dish with margarine and oil one side of a huge bit of material with spread. Season chicken done with salt and pepper at that point place in heating dish. Spot buttered side of material paper over chicken, with the goal that chicken is totally secured. Heat until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into shapes.

In the mean time, start filling: In an enormous pot over medium warmth, liquefy spread. Include onions and carrots and cook until vegetables are starting to mollify, around 10 minutes. Mix in garlic, at that point mix in flour and cook until the flour blend is brilliant and starting to bubble. Bit by bit speed in chicken stock. Heat blend to the point of boiling and cook until thickened, around 5 minutes. Mix in substantial cream, cubed chicken, peas, parsley and thyme. Season blend with salt and pepper.

Collect pie: On a gently floured surface, turn out one plate of batter into an enormous circuitous ¼" thick. Spot in a shallow pie dish at that point include filling. Turn out second circle of mixture into an enormous indirect ¼" thick and spot over filling. Trim and crease edges, at that point utilize a paring blade to make cuts on top. Brush with egg wash and sprinkle with flaky ocean salt.

Lessen warmth to 375° and prepare pie until hull is brilliant, around 45 minutes. Let cool for in any event 15 minutes before serving.