This Chicken Pot Pie Recipe Is The Best Ever
It Will Fill Your Stomach, Warm Your Heart, And Earn You Praise
2 sticks (8 oz.) unsalted Butter, cold and cubed
2 1/2 cups All Purpose Flour, more for dusting
1 teaspoon of Sea Salt
1/2 cup Ice Water
2 lbs. of skinless Chicken, cooked and cubed
1/2 lb. of Bacon, cooked and diced
2 cups of Mushrooms, sliced
1 cup frozen Peas
2 cups of Carrots, diced
2 cups of Pearl Onions, peeled and quartered
1 large (not giant) Russet Potatoe, cubed
8 cups of low sodium Chicken Broth
2 1/2 cups Milk
2 sticks (8 oz) of unsalted Butter
2 tablespoons Garlic, minced
1 cup Flour
2 teaspoons of Kosher Salt (or more to taste)
1 1/2 teaspoons of Pepper (or more to taste)
Cut frozen butter.
Combine flour and salt. Add cold butter. Mix until pea-sized pieces of butter remain.
Add ice water. Mix. Refrigerate for 30 minutes.
Dust work surface lightly with flour.
Roll out to fit casserole.
(* Any extra crust may be frozen and will keep for a couple of months.)
In a skillet, mix the milk and broth together and simmer.
In a soup pot, melt butter. Add onions and garlic. Cook until garlic is done. (Be careful not to scald garlic. Onions will not be cooked.)
Add flour. Cook, stirring continuously, until thick and foamy. Stir in broth and milk mixture. Add salt and pepper.
Bring to a boil. Reduce heat. Cook until mixture thickens. (About 5 minutes.)
Add potatoes, mushrooms, carrots, peas and bacon. Cook until potatoes are tender.
Stir in chicken and bacon.
Pour into a casserole dish.
Place pie crust on top.
Top with pie crust. (If pie crust is solid, cut 3 slits in top.)
Bake at 350 for 45 minutes. (Or until crust is brown and flaky ~ and filling is bubbling.)