Easy, Flavorful Chicken Pot Pie

Ingredients and Weight:

• 1 large onion (8 ounces)
• 2 large carrots (8 ounces)
• 2 large celery sticks (8 ounces)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups cooked chicken (about 1 pound)

For the Pie Crust:

• 2 cups (10 ounces) all-purpose flour
• 1 teaspoon salt
• 1 cup (8 ounces) unsalted butter, cold and cut into small cubes
• 1 large egg, beaten

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Dice the onion, carrots, and celery.
2. In a large skillet, melt the butter over medium heat. Add the diced vegetables and cook until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the peas, corn, and chicken. Season with salt and pepper to taste.
6. Preheat oven to 375°F (190°C).
7. To make the pie crust, whisk together the flour and salt in a large bowl. Add the butter cubes and use your fingers to work them into the flour until it resembles coarse crumbs.
8. Add the beaten egg and mix until just combined. Do not overmix.
9. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10. Roll out the dough into a 12-inch (30 cm) circle on a lightly floured surface. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
11. Pour the chicken mixture into the pie crust.
12. Roll out the remaining dough into an 11-inch (28 cm) circle. Cut into strips and place over the filling in a lattice pattern.
13. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

• Serving size: 1 slice
• Calories: 450
• Protein: 25 grams
• Carbohydrates: 50 grams
• Fat: 20 grams

Dish Characteristics:

• Savory and comforting
• Creamy and flavorful
• Filled with tender chicken and vegetables
• Encased in a flaky, buttery crust

User Comments:

• "This is the best chicken pot pie I've ever had! The flavor is incredible and the crust is perfect."
• "I love how easy this recipe is to follow. I'm not a great cook, but I was able to make this dish with no problem."
• "This is a great dish to serve for a special occasion or a family meal. It's sure to please everyone."

Special Precautions and Tips:

• Do not overmix the pie dough, as this will make it tough.
• If the dough is too dry, add a tablespoon of water at a time until it comes together.
• If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
• If you don't have a rolling pin, you can use a wine bottle or a can to roll out the dough.
• To make the pie ahead of time, bake it according to the instructions, then let it cool completely. Wrap it in plastic wrap and refrigerate for up to 2 days. When ready to serve, reheat in a preheated oven at 350°F (175°C) for about 30 minutes, or until warmed through.