Pie with chicken and cream sauce

A pie with chicken and cream sauce is a comforting, hearty dish that’s perfect for a family dinner. Here's a recipe for a delicious Chicken Pot Pie with a creamy filling:

Ingredients:

For the Pie Crust:

• 2 1/2 cups (315g) all-purpose flour
• 1 cup (226g) unsalted butter, cold and cut into cubes
• 1/4 cup (50g) granulated sugar (optional, for a slightly sweet crust)
• 1/2 teaspoon salt
• 1/4 to 1/2 cup (60-120ml) ice water

For the Chicken Filling:

• 2 tablespoons olive oil
• 1 pound (450g) boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups (480ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk
• 1 cup (150g) frozen peas
• 1 cup (150g) diced carrots (fresh or frozen)
• 1/2 cup (75g) frozen corn (optional)
• 1/4 cup (30g) all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Pie Crust:

1. Make the Dough:

   • In a large bowl, combine the flour, sugar (if using), and salt.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.

2. Chill the Dough:

   • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Chicken Filling:

1. Cook the Chicken:

   • Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.

2. Cook the Vegetables:

   • In the same skillet, add the onion and garlic. Cook until softened and fragrant.

3. Make the Sauce:

   • Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to form a roux.
   • Gradually add the chicken broth, stirring constantly to avoid lumps.
   • Stir in the cream, milk, thyme, rosemary, salt, and pepper. Cook until the sauce thickens.

4. Combine Ingredients:

   • Return the cooked chicken to the skillet, along with the peas, carrots, and corn (if using). Mix until everything is well combined and heated through. Adjust seasoning to taste.

3. Assemble the Pie:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Roll Out the Dough:

   • On a lightly floured surface, roll out one disc of dough to fit the bottom of your pie dish. Transfer it to the dish and trim the edges.

3. Add the Filling:

   • Pour the chicken and cream filling into the prepared pie crust.

4. Top the Pie:

   • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal.
   • Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.

5. Bake:

   • Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool and Serve:

   • Let the pie cool for about 10 minutes before slicing. Garnish with fresh parsley if desired.

Enjoy your homemade Chicken Pot Pie with creamy, comforting filling and a flaky, buttery crust!