Ah yes, this reminds me of when I was child and again when I was a bachelor who couldn’t even boil water... eating those tiny little pot pies you bought at the store. What memories (hey, I didn’t say they were good memories...) Fortunately, I’ve learned to cook since then and if you like chicken pot pie, your going to love this, especially if your a fan of comfort food or southern food like I am. Now you could cut up your own veggies or make a roux and add chicken broth to it to make your filling, but I happen to like the filling made with soup and the good ol’ ubiquitous frozen mixed veggies is a real time saver. The buttery, flaky crust in this recipe is a home run. I hope you’ll give this a shot!
For the dough:
12 oz. by weight of AP flour (about 2½ cups)
1 cup (2 sticks) butter, cut into ½” pieces and frozen
½ tsp kosher salt (or ¼ tsp. table salt)
1 tbsp. cider vinegar
7 tbsp. ice cold water
For the filling:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 ½ cups frozen mixed veggies, thawed
1 can cream of chicken and mushroom soup (or substitute with your favorite cream soup)
splash of ½ and ½ (or whole milk)
¼ tsp. thyme
¼ tsp. tarragon
¼ tsp. rosemary
kosher salt
freshly cracked black pepper
12 oz. by weight of AP flour (about 2½ cups)
1 cup (2 sticks) butter, cut into ½” pieces and frozen
½ tsp kosher salt (or ¼ tsp. table salt)
1 tbsp. cider vinegar
7 tbsp. ice cold water
For the filling:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 ½ cups frozen mixed veggies, thawed
1 can cream of chicken and mushroom soup (or substitute with your favorite cream soup)
splash of ½ and ½ (or whole milk)
¼ tsp. thyme
¼ tsp. tarragon
¼ tsp. rosemary
kosher salt
freshly cracked black pepper
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