Homemade Chicken Pot Pie with Bottom Crust
Homemade Chicken Pot Pie with a bottom crust combines tender chicken breasts, mushrooms, fresh green beans, and carrots in a rich creamy pie filling.
Ingredients
Instructions
Make the pie dough according to instructions in the recipe. If you would like to add herbs and cheese to the pie dough, *see notes section below. Cover dough with plastic wrap and place it in the fridge to rest for a minimum of 1 hour. The dough can be made up to 2 days in advance. Just allow super firm cold dough to warm at room temperature slightly before rolling out.
Lightly dust a work surface with flour. Set a 9-inch (23-cm) nonstick metal pie pan within armâs reach of the prepared work surface. Roll out the dough on the prepared work surface until it is 1/4-1/8-inch (4 mm) thick and about 13-inches (33 cm) in diameter. Lift the dough and lower it into the pie pan. Gently press the dough into the pie pan with the pads of your fingertips. Gently tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust that touch the pan several times. Beat the egg and water together in a small bowl with a fork. Take a pastry brush and paint a thin coating of egg wash over the crimped edges. Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. Remember, we like a super cold pie crust to go into the oven if it is not going to pre-baked.
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Continue Reading at Twocupsflour →Chef's Notes
Herb and Cheese Pie Crust
When making the double dough recipe whisk in 1.5 tablespoons (6 grams) of minced fresh and thyme 1.5 tablespoons (6 grams) of rosemary with the flour. Before adding the water to the dough, stir in 1/4 cup of grated gruyere or robust gouda cheese. Finishing making the dough according to the linked recipe above. Wrap the dough to rest and proceed with making the Chicken Pot Pie with below instructions.
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Reviews from the Original Source
I had been excited to try this as I wanted to make it for quite a while. It took up a good portion of my afternoon which chicken pot pies usually do. After a ton of work, I was totally confused and flustered by the directions in the book. After pre-baking the crust for 15 mins, the recipe then said to take out the chilled crust and add the filling. What the heck! I skipped the part of baking 4 additional minutes without the pie weights. Here on the site it doesn't mention pre-baking the crust. Mine turned out well and tasted great, but I'd still like to know which method is the best to follow.
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