Easter Menu: Foolproof Chicken Pot Pie Recipe

There are several classic recipes that leave little room for insecurity. With Easter right around the corner, you’ll want to spare yourself the trouble of purchasing a mass of ingredients that’ll only last a recipe’s worth. Stay grounded and practical. Work smarter not harder.

Chicken pot pie is always a go-to when it comes to any kind of an event. But let’s be honest: when you’re entertaining crowds, you’ll be sure to make your menu come together with this recipe any  day of the year!

Ingredients (6 servings):

Filling:

  • 2 1/2 cups boneless/skinless cooked and shredded chicken
  • 1/2 cup frozen peas
  • 1/2 cup chopped carrots
  • 1/2 medium-sized chopped onion
  • 1/2 tsp salt
  • 1 1/2 cups chicken broth
  • 2/3 cup milk
  • 1/4 cup butter

Top Crust:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbs butter
  • 1/2 cup milk

Bottom Crust:

  • 1 store-bought deep dish pie shell

Directions:

Filling:

1:  Preheat oven to 425°F. Melt the butter in a pan at low heat. Once fully melted, mix in the flour. Continue to stir for a couple of seconds.

2: Stir in peas, carrots, onions and salt and continue stirring for approximately 1 minute.

3: Take the mixture off the heat and pour in the broth and milk. Continue to stir for a couple more seconds, allowing it to thicken but also making sure the mixture retains a liquid, every so slight creamy consistency. It will thicken while it cools and once it’s in the oven, so you want to make sure it stays light. Take the pan off the stove top once you’re done.

4: Mix in the chopped and shredded chicken.

Top Crust: 

1: In a pan, mix together your dry ingredients and add in butter in pieces.

2: Pour in milk and mix.

3: Knead the dough for approximately 5 minutes. It’s important to knead for this amount of time as it will help to bring the dough together.

4: Roll the dough into desired shape and keep aside.

Combining it all:

1: Pour filling into deep pie shell.

2: Gently lay the top crust over the filling, press into sides of the dish using a fork and cut an ”X” shaped slit in the middle of the pie.

3: Bake for approximately 25 – 30 minutes.

Let cool for about 5 minutes. Enjoy!

What are your favourite Easter recipes?

Love,

TM

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