Chicken Pot Pie

It has been awhile since I make chicken pot pie for our dinner. So I think tonight is the night lol...anyway, for the pastry I always use Tyler Florence from Tyler Ultimate recipe. I’ve been using this pastry recipe since the first time I learned cooking and I like it. It is good and easy to follow. But the filling, I just make my own simple recipe by using secret ingredient (condensed soup cream of chicken), my friends, my husband and now my daughter love it and they think it is delicious

Chicken Pot Pie

Pastry recipe

Ingredients

2 cups all-purpose flour, plus more for rolling

3 tablespoons sugar

1/4 teaspoon salt

1 lemon, zested and finely grated

3/4 cup (1 1/2 stick) cold, unsalted butter, cut into small chunks

1 egg yolk

2 tablespoons ice water, plus more if needed

Directions

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, and then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk, cut a half and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

For filling

3 Boneless skinless chicken breast or leftover chicken

1 Can (10,75oz.) condensed soup cream of chicken

1 Bag (12 oz.) Frozen vegetable (peas and carrots)

Direction

Dice the chicken and cooked until no longer pink, add frozen vegetable and let it cook for a couple of minute and add the soup. Cook more until heated through. Set aside

Meanwhile, on a lightly floured surface, use your hand to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 in in diameter.