Homemade Chicken Pot Pie
This classic entrée makes a family dinner that is loved by parent and child alike. Between the creamy, hearty filling and the crispy, buttery crust, this pot-pi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wherethefoodcomesfrom.com.
Cooking tools:
- Pie dish
- Pastry cutter
- Wax paper
- Rolling pin
- Pastry brush
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Refrigerator
- Pot
- Mixing bowl
- Whisk
- Spoon
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 1½ cups flour, (plus more for flouring)
- dash of salt
- ¾ cup shortening,
- 5 tablespoons cold water
- 6 tablespoons unsalted butter
- 1 yellow onion, (finely chopped)
- 3 large celery stalks, (diced)
- 3 large carrots, (peeled and diced)
- 1 russet potato, (peeled and diced)
- 1 teaspoon kosher salt, (plus more for sprinkling)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon celery seed
- 2 cups cooked, chopped chicken breasts
- 1 cup fresh or frozen peas
- ½ cup all-purpose flour
- 3 cups chicken stock
- ¼ cup milk
- 1 large egg
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