Chicken Pot Pie

Chicken Pot Pie By The Righteous Kitchen

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This Chicken Pot Pie is so fabulous, it deserves to be put upon a pedestal. I am using my All Butter Pie Crust recipe, for this pot pie. That will offer a sturdier pie shell, to hold all that delicious filling.

I like the simplicity, of this recipe. All filling ingredients are mixed, in a large bowl. No cooking required.

Always prebake the bottom crust! I can't say that enough. It really ensures that you have a flaky bottom
crust.

I like to plate the Chicken Pot Pie with a scoop of mashed potatoes on top, covered with gravy!

Do you love Chicken Pot Pie, but don't like to mess with baking a double pie crust? Then My Deconstructed Chicken Pot Pie recipe is for you! The crust is rolled, flat, and baked on a baking tray, while the filling ingredients are warmed in a pan. A super quick alternative, when you just don't feel like messing with a pie crust.

CHICKEN POT PIE

THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST:
3 Cups flour

3/4 Teaspoon salt

1 1/2 Tablespoons sugar

1 1/2 Tablespoon butter flakes

1 Cup butter, chopped, frozen

up to 11 Tablespoons ice water

1 Egg, scrambles to wash bottom crust

1 Tablespoon heavy whipping cream, to brush pie shell
1/2 Teaspoon flaked sea salt, to sprinkle on pie shell

FILLING:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/4 Cup flour
2 Chicken bouillon cubes, crushed
1 Teaspoon pepper
1/2 Cup heavy whipping cream
1/2 Cup whole milk
2 Cups rotisserie chicken, skin and bones removed, chopped
1/2 Cup frozen peas
1/2 Cup frozen carrots

GRAVY:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/2 Cup whole milk

TO PREPARE THE RIGHTEOUS KITCHEN'S ALL BUTTER PIE CRUST:

In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in frozen butter, until it is incorporated into the flour and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough, reserving half, for top crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. Roll dough between two sheets of plastic wrap. Place into a pie pan, pressing to remove air bubbles. Trim excess dough and crimp dough onto the rim of the pie pan. Dock the dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh, the dough, with pie weights or dried beans. Bake for 30 minutes, until dough is puffy. Remove foil and pie weights. Dock again. Brush with an egg wash. Continue baking, up to another 30 minutes; until crust is light brown.

TO PREPARE FILLING:
In a large mixing bowl, combine soup, flour, bouillon, and pepper. Stir in cream and milk. Add chicken, peas, and carrots; mixing well.

TO ASSEMBLE PIE:
Spoon chicken filling into pre baked crust. Roll out remaining dough, to cover filling. Crimp edges of pie shells very well. Brush top pie shell with heavy cream. Sprinkle with flaked sea salt. Using a knife, cut 4 vent slits, into top of pie shell. Return to oven. Bake until pie is bubbly, approximately 60 minutes, and top crust has browned.

TO MAKE GRAVY:
Warm soup and milk, in a small saucepan, over medium high heat.

A single slice of this premium, homemade Chicken Pot Pie (assuming a yield of 6 substantial portions) delivers approximately 680 calories, 42.0 grams of fat, and 21.0 grams of protein. This indulgent comfort dish also provides 54.0 grams of total carbohydrates, 3.0 grams of dietary fiber, and 5.0 grams of sugar.

Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.