I generally don’t care for pies much. But this chicken – mouth watering pie is SOOOO DELICIOUS! I make it from scratch and it takes 30 minutes! Ditch the frozen foods and start cooking your meals at home from scratch!
- 2 chicken breasts
- 2 stalks celery
- 2 carrots
- 1 clove garlic
- ½ onion
- 1 cup peas
- 1 tablespoon parsley
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 cup chicken stock
- 1 cup milk
- ½ cup flour
Dice the celery, parsley, garlic, onion, carrot, and chicken.
Preheat the oven to 400° F. In a large bowl, mix the chicken stock, milk, and flour together and set it aside (You will need this for your filling later). My flour in this photo looks brown because I used whole wheat flour. You can use any flour you have at home.
Over medium heat, add these ingredients in the following order onto a large skillet:
I let each ingredient cook for about 30 seconds, or until the colour changes. After about 5 minutes of cooking and your filling smells incredible, it is time to add the chicken stock, milk, flour mix that you’ve whisked and set aside. Once you add this mixture, everything will become sticky and thick – that is exactly what you want. Let it cook for about a minute.
Here is how it looks! Tastes so yummy as it is! But it isn’t chicken pot pie until we add the crust on top. Pour the filling onto a pie pan or something that is round, about 5-9 inches deep, and is safe to go in the oven.
- 1½ cups flour
- ¼ teaspoon salt
- ¼ cup oil
- ¼ cup milk
- 1 eggwash (1 egg yolk + 1 teaspoon water)
To make the crust, add the flour and salt to a large bowl. Make sure to add the oil and milk at the same time or your dough won’t form well. Use a fork to mix everything together. It will start to turn into dough very fast. Once it does you can use your hands to shape it. Use a rolling pin, (or something you can find at home that is a cylinder) to flatten the dough. Make it big enough to cover the top of your pie pan. Don’t worry about making it round at the moment, you can use scissors to trim off the extra dough later.
Using a small bowl, mix the egg yolk and water together. Brush the eggwash to the rim of the pie pan. This will be your “glue” to making the dough stick to the pan. Press down on all the edges and trim away any reminder dough. Cover the crust with the eggwash to make it crispy and golden brown. I purposely used egg yolk and not the egg white since I wanted it to be a nice golden brown colour. This is why the crust in this photo looks super yellow and shiny! 🙂 Also, use a knife to poke about a dozen holes at the crust to release the steam.
Place the pie in the oven at 400° F for 20 minutes. I would advise placing the pie pan on top of a baking tray that is covered with tin foil, just in case the filling spills.
I would say the worse part about this is that I can’t eat my pie straight from the oven! 😦 It is extremely hot so I have to wait at least 10 minutes before I devour it! Once you see your pie come out of the oven, you’ll be so glad you made it!