Chicken Pot Pie (The Best) | RICARDO

Name: Chicken Pot Pie (The Best) | RICARDO
Total time: 90 min
Ingredients: 6 tbsp (80 g) unsalted butter, softened; ¼ cup (40 g) unbleached all-purpose flour; 1 tbsp cornstarch; 1/2 cup (125 ml) milk; 1 small onion, finely chopped; 1 carrot, peeled and diced; 1 celery stalk, diced; 1 can (10 oz/284 ml) condensed chicken broth; ½ cup (80 g) russet potato, peeled and diced; 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately); ½ cup (75 g) frozen peas; 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 cup (225 g) cold unsalted butter, cut into cubes; 1/4 cup (60 ml) ice water; 1 tbsp (15 ml) white vinegar; Milk, for brushing

www.ricardocuisine.com

Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It's a comfort food classic!

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View full recipe on www.ricardocuisine.com

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Ingredients

6 tbsp (80 g) unsalted butter, softened
¼ cup (40 g) unbleached all-purpose flour
1 tbsp cornstarch
1/2 cup (125 ml) milk
1 small onion, finely chopped
1 carrot, peeled and diced
1 celery stalk, diced
1 can (10 oz/284 ml) condensed chicken broth
½ cup (80 g) russet potato, peeled and diced
1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
½ cup (75 g) frozen peas
2 cups (300 g) unbleached all-purpose flour
1/2 tsp salt
1 cup (225 g) cold unsalted butter, cut into cubes
1/4 cup (60 ml) ice water
1 tbsp (15 ml) white vinegar
Milk, for brushing