ISLAMABAD: From crust to filling, here is a guide to make a Chicken Pot Pie from scratch. Say goodbye to store-bought and hello to homemade goodness with this recipe.
Ingredients
For the Pie Base
- Butter: 300 g (1 ¼ cup)
- Icing sugar: 80 g (¼ cup)
- Eggs: 2
- All-purpose flour: 500 g (2 ½ cups)
For the Filling
- Melted butter: ¼ cup
- Chopped garlic: 1 tbsp
- Chopped onion: ½ cup
- Chopped capsicum: ½ cup
- Sliced carrot: ½ cup
- All-purpose flour: ¼ cup
- Water: 1 cup
- Black pepper powder: 1 tbsp
- Dry herbs: ½ tsp
- Chicken cube: 1
- Full Cream Milk: 2 cups
- Boiled and shredded chicken: 250 g
- Frozen peas: ¼ cup
- Sweet corn: ¼ cup
- Boiled potato cubes: ½ cup
- Dairy Cream: ½ cup
For Assembling
- Pie base dough
- Prepared filling
- Egg wash, as needed
Instructions
- In a bowl, beat the butter and icing sugar until well combined. Next, add the eggs and beat again until smooth.
- Gradually add the flour, mixing until no lumps remain. Refrigerate the dough for 40-50 minutes.
- In a pan, heat the butter and sauté the garlic for a minute. Add the onion and cook until translucent, then add the capsicum and carrot, cooking for 1-2 minutes.
- Add the flour to the pan and cook for 1-2 minutes. Pour in the water and cook for 3-4 minutes. Season with salt, black pepper powder, and dry herbs, mixing well.
- Add the chicken cube and full cream milk, cooking for 2-3 minutes.
- Stir in the chicken, peas, sweet corn, and potatoes, cooking until the peas are soft.
- Mix in the dairy cream and set the filling aside.
- Knead the chilled dough until smooth, then divide it in half. Roll each half into a flat circle with a rolling pin.
