Chicken Pot Pie


by Papri Spice



Made from scratch, this classic pot pie has a flaky crust and a creamy chicken and vegetable filling. This is the ultimate comfort food that the whole family will love. You can make the pie with biscuits instead of pie dough, but I will show you a simple from scratch crust that even a beginner can make. The dough is easy to put together and comes out flaky and buttery. I omitted the celery that is traditionally used in pot pie recipes because I don’t like celery. I added potatoes to the dish and of course peas and carrots.
There is one secret ingredient and I used that take this to the next level. That ingredient is rich coconut milk. I believe this in what makes the filling so creamy and thick. I didn’t over season the chicken because sometimes that drowns out the taste of the meat.
I seasoned the meat with just salt, black pepper and annatto. I seasoned the broth with salt and white pepper.
If you don’t reduce the filling too much, you can eat this dish as a soup.

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Below is the ingredients for the crust
1 ¼ c. all-purpose flour
½ c. or 1 stick unsalted butter (cold)
1 tsp. salt
1 egg
1-2 T. cold (ice) water

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