Pot pies originate in Greece, where various fillings were cooked in open pastry shells. The Romans added a top crust, making the dish into today’s recognizable version. A pie featuring robins was popular in the United States in the 1800s, but it’s chicken pot pie that is now a classic American dish.
Recipe Servings: 4
- 3 cups all-purpose flour, plus a bit to dust pan
- 2 tsp salt, fine
- 14 Tbsp (1¾ sticks) butter, chilled
- ½ cup water, ice cold
- Mix flour and salt together in a large bowl.
- Add butter. Rub and pinch butter into the flour using your fingers to coat butter pieces and form small pea-sized balls.
- Create a well in the center of the mixture and add water. Mix together with your hands.
- Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage and it helps produce flaky layers.
- Form flattened pieces into a ball. Split the ball in half and form into two disks. Wrap each disk separately in plastic wrap and refrigerate for 2 hours.
- Remove plastic wrap from dough and place it on a floured surface. Roll floured rolling pin from the center of one of the dough disks to the edge rotating the dough until the circle is an ⅛-inch thick and 12 inches in diameter. Repeat this process with the second disk of dough, but make it only 10 inches in diameter.
- Wrap the larger sheet of dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
- Preheat oven to 425°F.
- Melt butter over medium heat in a large pan and add onion. Cook 2 minutes and stir frequently.
- Stir in flour, salt, and pepper until well blended.
- Gradually add broth and milk, cooking until bubbly and thickened.
- Stir in chicken and mixed vegetables.
- Spread filling evening into crust-lined pan.
- Brush pie rim with water and unroll second sheet of dough over the pie.
- Press down on rim lightly to adhere top crust to bottom one. Trim off excess dough using a paring knife. Fold edges under to form a thick edge.
- Crimp edge of crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.
- Cut a few 1-inch slits in the top crust.
- Bake 30–40 minutes or until crust is golden-brown. To prevent over-browning, cover the edges of crust with foil after 20 minutes of baking.
- Remove pot pie from oven and let rest 5 minutes before serving.
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