When it comes to cozy comfort food, nothing beats the charm of this Rustic Homemade Chicken Pot Pie. The combination of light and buttery pastry with a rich and creamy filling, brimming with seasonal vegetables and tender juicy chicken, makes this dish an ultimate comfort indulgence! Whether you're looking to warm your soul on a chilly evening or satisfy your family's taste buds, this prep-friendly and family-friendly recipe is a must-have in your recipe book!
You have the freedom to adapt the vegetable choices based on what's currently in season, enhancing the dish with an added dimension of freshness. Feel inspired to explore different combinations of herbs and spices as well, giving you the opportunity to create a taste that's uniquely yours!
Rustic Chicken Pot Pie
1 cup diced carrots
1 cup diced celery
1 1/2 cups sliced spring onions
1/2 cup sweet peas, thawed
2 cloves garlic minced
3 cups heavy cream
2 tsp all-purpose flour
1 lb chicken thighs
2 tbsp salted butter
Sea salt & pepper
Melt butter over medium high heat in a cast iron skillet
Season chicken thighs with sea salt and pepper
Brown in pan for 4-5 minutes per side
Remove from pan and cook vegetables (except for the peas) and garlic in the chicken drippings
When tender, sprinkle in flour and cook for an additional 2-3 minutes to cook off raw flour flavor
Add heavy cream in and reduce heat to low, sitting my constantly until flour dissolves and sauce thickens
Chop chicken into bite sized pieces and fold into sauce, add more salt and pepper as desired
Add peas, turn off heat, and allow for the filling to cool down before adding to your crust!
Simple Double Pastry Crust:
3 cups all-purpose flour
1 tsp sea salt
1/2 cup salted butter, diced
1/4 cup quality pork lard
1 tsp cane sugar
1 tbsp vinegar
7-10 tbsp ice cold water
Remember, the key for a flaky and tender pastry is to work it as minimal as possible!
In a mixing bowl combine flour, sugar and salt
Cut butter into flour until it resembles wet sand
Add in vinegar and water until dough ball starts to come together
Smear pork lard onto top of the dough and work in until a smooth dough ball forms, adding more water as needed
Divide into two dough balls, cover , and refrigerate for at least an hour
When your filling is cooked and cooled, roll out to 1/4 inch thick and like your pie pan, stuff with filling, and top with remaining pie crust
Be sure to cut slivers in the top to prevent it from exploding!
8. Bake pot pie at 425 for first 25 minutes and then lower to 350 for another hour- hour and fifteen minutes
9. Enjoy best while warm!
