Chicken Pot Pie

Serves: Six | Prep: 1 hr | Cook: 25 min

Ingredients:

Crust:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup cold butter, cubed
1 cup cheddar cheese, shredded
½ tsp fresh thyme, minced
½ cup cold water

Filling:
1/4 cup plus 2 Tbsp butter, divided
1 onion, chopped
1/4 lb mushrooms, sliced
2 large carrots, chopped
2 garlic cloves, minced
2 tsp fresh thyme, minced
1/2 cup white wine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups chicken stock
1/2 cup milk
1/2 cup parmesan cheese, grated
3 cups cooked chicken, shredded
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup fresh parsley, chopped

Directions:
Crust:
In a food processor add flour and salt, blitz to combine. Add butter and pulse until the mixture comes together and resemble crumbs. Add cheese and thyme, pulse to combine. With the motor running add ¼ cup water, then 1 tablespoon at a time, until the dough comes together and forms a ball. Turn the dough out onto a floured surface, cut in half and roll out one half to fit a 9-inch pie dish. Place rolled dough into the bottom of the pie dish.

Filling:
Preheat oven 450F/230C.

Melt ¼ cup butter in a skillet over medium high heat. Add onions and mushrooms, cook 3-5 minutes. Add carrots, garlic and thyme, cook 3 minutes more. Add wine and cook 1-2 minutes, until the wine is mostly evaporated. Add flour, salt and pepper. Stir and cook for 1-2 minutes. Add stock, milk and parmesan cheese, stirring continuously, until thick and bubbly. Stir in chicken, peas, corn and parsley. Heat through, until bubbly.

Pour filling into the bottom of the prepared pastry.

Roll out the remaining half of the pastry and place on top of the filling. Cut three slits into the pastry, brush with the 2 Tbsp of melted butter. Crimp edges and bake 15-20 minutes, until golden brown.

More Delicious Recipes:
Turkey and Leek Pie with Phyllo
Cottage “Shepherd’s” Pie