Recipe in discription⬇️ 🥧

so I just watched videos of how they cook things and then I just wing it for some reason I have the cooking skill to have everything taste good which is a blessing lotta practice so I made up this recipe which is probably like any other recipe, but I made everything by scratch. 🥧

Got it! Here’s the updated recipe with 1 stick of butter for the dough.

Classic Chicken Pot Pie Recipe

Ingredients:

For the Dough:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• ½ cup (1 stick) unsalted butter, shredded and very cold

• 6-8 tbsp ice water

For the Filling:

• 2 cups cooked chicken, shredded

• 1 small onion, diced

• 2 carrots, peeled and diced

• 1 cup frozen peas

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp dried thyme

• ½ tsp dried rosemary

• 1 ½ cups milk

Instructions:

1. Prepare the Dough:

• In a large bowl, whisk together the flour and salt.

• Add the shredded cold butter and toss to coat with the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.

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

2. Make the Filling:

• In a large skillet over medium heat, melt the butter.

• Add the diced onion and carrots, cooking until softened (about 5 minutes).

• Stir in the flour and cook for 1-2 minutes until it forms a roux.

• Slowly add the milk, stirring constantly until the mixture thickens.

• Season with salt, pepper, onion powder, garlic powder, thyme, and rosemary.

• Stir in the shredded chicken and frozen peas. Cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.

3. Assemble the Pot Pie:

• Preheat your oven to 425°F (220°C).

• On a floured surface, roll out one disc of dough to fit your pie tin. Place the dough in the tin, pressing gently into the bottom and sides.

• Add the chicken filling evenly into the crust.

• Roll out the second disc of dough and place it over the filling.

• Pinch the edges of the top and bottom crusts together to seal, crimping if desired.

• Cut a few slits in the top crust to allow steam to escape Egg wash on top

4. Bake:

• Place the pot pie on a baking sheet to catch any drips.

• Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.

• Let it cool for 5-10 minutes before serving.

Tip: Using less butter will make the crust a little less rich but still flaky and delicious. Enjoy your pot pie!