Chicken Pot Pie With Pie Crust Recipe Easy

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Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!

Ingredients

Crust

• 2 cups Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons shortening
• 4 to 6 tablespoons cold water

Filling

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Make With

Gold Medal Flour

Steps

• 1

  Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

• 2

  Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

• 3

  In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.

• 4

  Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.

• 5

  Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

• tip 1

  One thing to keep in mind when you're making homemade chicken pot pie crust is the vessel in which you'll be baking the pie. Opt for glass or aluminum pie plates with a dull finish. Shiny pans and dark pans can cause the crust to bake differently, leading to soggy bottoms or overbaking.

• tip 2

  A homemade crust for chicken pot pie truly makes a difference. When it's made by hand, you can better understand how it behaves and make modifications to your liking.

• tip 3

  If you want to go all the way with making chicken pot pie from scratch, you could also cook your own vegetables ahead of time (or use leftover cooked veggies) and add them to your pie instead of frozen veggies.

Nutrition

670 Calories, 42g Total Fat, 24g Protein, 47g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories

670

Calories from Fat

380

Total Fat

42g

65%

Saturated Fat

15g

74%

Trans Fat

5g

Cholesterol

80mg

26%

Sodium

990mg

41%

Potassium

340mg

10%

Total Carbohydrate

47g

16%

Dietary Fiber

4g

17%

Sugars

4g

Protein

24g

Vitamin A

60%

60%

Vitamin C

2%

2%

Calcium

6%

6%

Iron

20%

20%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 7 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Source: https://www.bettycrocker.com/recipes/homemade-chicken-pot-pie/16c41885-8101-4fa8-b7e6-b6fda470d9bc

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