Hearty Chicken Pot Pie

Recipe by Tisy Adams
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Making the crust:
  • In a large bowl, combine flour and salt.
  • Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
  • Beat together 1 egg and water.
  • Add to flour mixture; mix until a soft dough forms.
  • Shape into a disk and wrap in plastic wrap; chill for 1 hour.
  • Making the filling:
  • Preheat oven to 400 degrees.
  • In a large skillet, melt butter over medium heat; add onion and thyme.
  • Saute for 5 minutes.
  • Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
  • Whisk until thick.
  • Add carrots, peas and chicken to cream mixture; mix well.
  • Pour into a 6 inch deep-dish pie pan.
  • On a lightly floured surface, roll out dough into a 12 inch circle.
  • Place on top of filling; trim excess dough.
  • Flute edges of pie.
  • Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
  • Lightly beat remaining egg.
  • Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.