How to make perfect Pie Crust and Chicken Pot Pie || Easy Chicken Pot Pie Recipe ||

#Chickenpotpie #PieCrust #homemade
Ingredients for crust:
1. 285g AP flour (or 185g Ap + 100g pastry flour)
2. 2 tsp salt
3. 1 tsp sugar
4. 75g cold shortening
5. 75g cold butter
6. 90ml iced water
Method:
1. Sift flour and salt together and add sugar and put in a mixing bowl
2. Add shortening and butter to the flour until the mixture is the size of peas
3. Add 90ml iced water to hold the dough together
4. Form a ball
5. The dough should like marbled from the fat
6. Divide into 6 pieces and flatten into a disc (will make 4 pies from this dough)
7. Wrap with plastic
8. Rest in the freezer for 30 minutes before rolling out
Ingredients for Chicken filling:
1. 2 pcs cooked chicken chopped (I have used leftover rotisserie chicken)
2. 62g butter
3. 62g flour
4. 1 small onion chopped
5. 1 ¾ cup chicken broth
6. 1/3 cup milk and 1/3 cup heavy cream (35%) or only use 2/3 cup milk
7. Salt to taste
8. Black pepper powder to taste
9. 1 cup Frozen vegetables (carrot, peas) corn also can be used
Method:
1. Melt butter in a pot on medium heat
2. Add chopped onion and cook on med heat for 3 minutes
3. Turn the heat to low, add flour and continue to stir
4. Cook on medium heat for 3 minutes
5. Whisk in chicken broth and cook on med heat
6. Add salt and pepper to taste
7. As the chicken broth begins to thicken, turn the heat to low and add milk and cream
8. Stir and cook for 3-4 minutes to thicken the mixture
9. Turn the heat off
10. Stir in chopped chicken and frozen vegetables to the mixture.
11. Allow to cool
Other ingredients:
1. Beaten egg 1 for egg wash
2. 4 (4.3in X 1.4 IN) pot pie pans

Making crust:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. Remove the dough from the freezer
3. Dust surface lightly with flour
4. Using a rolling pin, roll dough wider than pie plate (4-inch pie pan)
5. Place dough in pie plate, gently push it down
6. Trim off the excess with a knife or fingers
7. Roll out another piece of dough as before
8. Egg wash the side of the bottom dough
9. Fill the bottom dough with chicken and veg filling
10. Cover with second piece of dough
11. Trim off the excess dough
12. Egg wash the top
13. Using a fork, seal the bottom dough to top dough
14. Cut 3-4 slits on top dough to let out steam while baking
15. Bake at 425 degrees F (220 degrees C.) for 30 minutes
16. Cool for 10 minutes before serving








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