Chicken Pot Pie

This recipe uses Sally Baking Addictions all butter pie crust combined with Pioneer Woman's pot pie filling. Enjoy!

Crust:

2 and 1/2 cups (313g) all-purpose flour, plus more as needed 

2 teaspoons granulated sugar

1 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed

1/2 cup (120ml) ice water, plus more as needed

Filling:

3 celery stalks

3 medium carrots, peeled 

1 large yellow onion 

4 tablespoons (1/2 stick) butter 

1/4 cup all-purpose flour 

2 cups low-sodium chicken broth or stock

1 chicken bouillon cube 

1/4 cup white wine, optional

1/2 cup frozen corn

1 cup heavy cream 

2 sprigs fresh thyme 

1 teaspoon kosher salt, or more as needed

Black pepper

In a large bowl, whisk together the flour, sugar, and salt together. Add the cold cubed butter on top. Using a pastry cutter, food processor, or two forks. Cut or pulse the butter into the dry ingredients until it resembles coarse meal. You’re looking for pea-sized bits of flour-coated butter. A few larger bits of butter is OK.

Drizzle the cold water over the surface of the flour mixture, 1 Tablespoon at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing the dough together. If it feels too sticky, sprinkle on a little more flour and continue bringing it together. Using a sharp knife or bench scraper, divide the dough in half. Using your hands, gently flatten each half into a 1-inch-thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for 2 hours or up to 5 days. Since this pot pie only uses one of the discs, I like to freeze the second for a future recipe.

Preheat the oven to 375ºF.

In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.

Stir in the chicken or turkey, then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine, if using). Stir and let it cook and thicken. Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, 25 to 30 minutes. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.