Thank you for joining me on making my chicken pot pie, which was amazing, but man did I struggle with the crust.
I’ve made homemade crust lots for pies and for my cooking but for some reason, I just couldn’t figure it out and so you’ll see in this video. I had to conquer it so I ended up making an apple pie in the end to show myself that I for sure could make this crust. I refuse to give up.
The chicken pot pie was absolutely amazing. The crust was nice and flaky except a little too flaky so I think I’m going to have to play around with it when it comes to the shortening and maybe reduce the amount of shortening butter ratio. I think the shortening was just too warm and it was melting everything and the crust wasn’t setting up like it should.
Chicken pot pie is one of the most asked for meals when I cook for my kids. And it’s so simple to make.
Chicken pot pie ingredients:
4 pounds of chicken breast
A half a pot of water
Various spices to make your own stock
4 cups of chopped carrots
One large, yellow onion, chopped
2 to 4 cups of chopped celery
Garlic, minced onion, dried parsley, or fresh, white pepper, salt
One cup of flour
Heavy cream and homemade chicken stock to make the roux
Two sticks of butter
Crust ingredients:
Flour, salt, butter, and water
So this is just a rough ingredient list. Make sure to check out the video for the exact measurements.
Directions:
1. Two a stock pot you’re going to add your chicken the spices that you want to use and a half a pot of water.
2. Cook that on medium heat until the chicken is done and the water has a nice yellow color.
3. Chop up all your veggies and into a pan with a stick of butter add them, and the spices and cook into the veggies are tender.
4. Once the stock is done your chicken and chop chunk.
5. Remove the veggies from the pan add another stick of butter, one cup of flour, salt, and pepper, and cook on medium heat until it forms paste then slowly add around 6 to 8 cups of stock then your 2 cups of heavy cream. Making sure to whisk the entire time to thicken.
6. Once the roux is made at your veggies and chicken back to the pan, stir it and set aside.
7. Make your crust place it on the bottom of the pan then add your filling and the place a top crust on. Brush it with melted butter or egg whites and bake at 375 for about 40 minutes until the crust is nice and browned alittle.
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