As we embrace the fall season, there’s something magical about the cooler temperatures and the cozy aromas that fill our homes. From hot apple cider to nutty pumpkin pie, fall foods evoke a sense of comfort that we all crave. One dish that perfectly captures this spirit is the classic Chicken Pot Pie.
In this post, we’re excited to share a delightful recipe from our very own President, Lisa Basini. This Chicken Pot Pie is not only easy to make but will also fill your kitchen with those warm, inviting scents that herald the arrival of autumn. Let’s get started on this delicious recipe from Lisa Basini, at the Baking Coach!
What You’ll Need
For the Pie Crust:
- 2 ⅔ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup all-vegetable shortening
- ½ cup butter (cut into 1-inch pieces)
- 7-8 tablespoons cold water
For the Filling:
- 10 ½ ounces canned cream of chicken soup
- 1 ½ cups frozen mixed vegetables
- 1 ½ cups chopped and cooked chicken (you can also substitute cooked turkey)
- 1 egg (optional, for a shiny crust)
Step-by-Step Instructions
1. Make the Dough
- In a medium bowl, mix together the flour, sugar, and salt.
- Add the chilled shortening and butter to the dry mixture. Using your fingertips, combine until the mixture forms pea-sized chunks.
- Slowly sprinkle in 7 tablespoons of cold water while mixing. Continue until the dough forms a ball. If it’s too dry, add the extra tablespoon of water.
- Divide the dough into two equal parts, flatten them into disks, and wrap in plastic wrap. Chill in the fridge for 30 minutes.
2. Prepare the Filling
- In a medium bowl, combine the cream of chicken soup with the frozen mixed vegetables and chopped chicken. Mix well and set aside.
3. Assemble the Pie
- Remove the chilled dough from the fridge and lightly flour a surface. Roll out each disk between two sheets of waxed paper to create two flat circles.
- Peel off the top sheet of wax paper, then flip one circle into a pie pan, pressing the dough firmly into the pan. Use a fork to create five ventilation holes in the bottom crust.
- Pour the filling mixture into the crust, leveling it evenly.
- Roll out the second dough circle, create ventilation holes, and place it over the filling. Use a fork to press the edges of both crusts together and trim any excess dough.
- Optional: For a shiny crust, mix the egg with a teaspoon of water and brush it over the top crust.
4. Bake and Serve
- Preheat your oven to 375°F (190°C). Place the assembled pie on a cookie sheet and bake for 40-50 minutes, or until the crust is golden brown.
- Once baked, let it cool slightly before serving. Enjoy this comforting dish with your loved ones!
Conclusion
This Chicken Pot Pie recipe is the perfect way to warm up your home and indulge in the flavors of fall. It’s hearty, comforting, and sure to impress your family and friends. So, gather your ingredients, roll up your sleeves, and create this delicious autumn classic!
Looking for more recipes perfect for family dinner nights? Try out our Baking Kits from the Baking Coach. Our Pretzel Dogs and Pizza kits make the PERFECT and FUN family dinner activity!
