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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Welcome to “The Bare Pantry Show.” My mission in life is to teach others how to cook. I feel that if you know how to cook, you will change your wealth and your health. Your wealth because you will save money by not eating out and your health because you’ll have control over what goes into your food.
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