Pot pie crust

Pot pie crust

A buttery crust is constantly a winner, but when it comes to potpie, it is what's within that counts. Attempt this classic model then discover these fresh filling concepts: Curried Chicken Mushroom-Marjoram Chicken Tomato-Corn Chicken.


For the Crust

  • one one/four cups all-function flour (spooned and leveled), plus much more for perform surface
  • one teaspoon sugar
  • 1/4 teaspoon fine salt
  • one/two cup (1 stick) cold unsalted butter, minimize into 1/2-inch pieces
  • 3 to five tablespoons ice water

For the Filling

  • five tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 4 medium carrots, diced small (2 cups)
  • two garlic cloves, minced
  • 1/two cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • Coarse salt and ground pepper
  • three cups shredded cooked chicken (15 ounces)
  • one/three cup fresh parsley, chopped


Roll your dough a couple inches more substantial than your dish: Folding it up and in excess of, pinching as you go, varieties a beautiful decorative edge.

To make potpies ahead of time, let the filling awesome, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/four hours (1 hour for little pies).

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