CHICKEN POT PIE

There is something so warm and comforting about a chicken pot pie. It is one of my favorite meals and brings back so many childhood memories in my grandma’s home. In fact, I have gotten used to making it the way my grandma makes it, with dough rather than pie crust or puff pastry. Trust me, once you try it, you won’t go back. The texture and softness of the dough with the creamy filling takes the pie to a whole different level.

INGREDIENTS

For the dough:

• 1 envelope instant yeast

• ½ cup lukewarm water

• ½ cup fresh milk

• 100g butter, diced

• 2 tablespoons white sugar

• 1 teaspoon salt

• 2 eggs

• 4 1/2 cups all-purpose flour

For the filling:

• 1 cup onion, chopped

• 1 cup carrot, chopped (frozen)

• 1 cup peas (frozen)

• 1 cup corn (frozen)

• 1/3 cup butter

• 1/2 cup flour, sifted

• 2 cups chicken or vegetable broth

• 1 cup milk

• 2 cups chicken, cooked and chopped

• Salt and pepper, to taste

PREPARATION

Dough:

1. In a bowl of the stand mixer, combine instant yeast and lukewarm water and stir lightly, then leave it to bloom.

2. Meanwhile, in a microwaveable bowl, add the milk, diced butter, sugar and salt and microwave for about a minute.

3. After the minute is up, stir the contents of the bowl well until it all melts and blends together.

4. Pour butter mixture over the bloomed yeast and whisk. Then add the eggs and whisk again.

5. Use the dough hook on your stand mixer, and gradually begin by adding 1 cup of flour and stirring on low sped. Continue adding the flour in batches until the dough begins to come together. Stop and scrape the sides once in a while. You’ll know the dough is ready when it feels soft and sticky but won’t stick to your fingers.

6. Prepare a bowl greased with oil, and place the dough in it, making sure to coat it all over. Cover loosely and let it rise for 1 and 1/2 hours until it is doubled.

7. Meanwhile, prepare the filling.

Filling:

1. In a skillet over medium heat, sauté the onions and carrots in butter until soft and fragrant. Add the sifted flour and mix until smooth, cooking for about a minute.

2. Slowly pour the broth and milk, continuously stirring until the mixture becomes thick.

3. Finally, add the chicken, peas and corn cooking and stirring until everything comes together, then adjust seasoning to taste.

4. Remove from heat and allow the filling to cool completely before assembling the pie.

Pie Assembly:

1. Punch down the rested dough, and on a floured surface, divide the dough in half. Roll out one part and place it on the bottom of the pie plate, bundt pan or loaf pan you’re using, kneading the dough and flattening it with your fingers so it stretches over the sides of the pan as well.

2. Set aside the top crusts until ready to cover. Pour the chicken filling over the bottom crust and cover with the top crust. Fold edges, cut and crimp where needed.

3. Preheat oven to 200C.

4. Bake pie for 30 to 40 minutes or until it turns a nice golden brown color. Let it cool for 10 minutes before serving.

Notes:
If mixing dough by hand, place on a lightly floured surface and knead for about 6-8 minutes.

You can use fresh vegetables instead of frozen.

You can assemble and freeze the pie for up to a week. Let it thaw in the fridge for up to 6 hours before baking it.

You can prepare and store the filling in advance for later use.

You can skip the dough and use store bought, ready made dough or a pizza crust recipe.