Homemade Chicken Pot Pie

This is by far the best chicken pot pie recipe I've done! Makes about an 8x8 pan dish.


Ingredients


Filling


1- 1.5 chicken breasts (leftovers work great as well)
2 cloves of garlic, peeled and minced or 2 tsp garlic powder
1 onion peeled and diced
4-5 carrots, peeled and diced
3 Tbsp butter
4 Tbsp flour
1.5 c chicken stock
1/2 c heavy cream
1-2 Tbsp Worcestershire sauce
1 tsp mustard powder
3-4 Tbsp grated parmesan cheese (or to taste)
Salt and pepper to taste


Crust

1 cup flour
2 tsp. baking powder
2 tbsp. butter
1/8 tsp. salt
1/3 cup milk


Method


If using raw chicken, add the chicken into a pot of water and heat until just before boiling. Simmer for about 20-30 min until just cooked. Dice. If using leftover chicken, you can of course omit this step.
Preheat the oven to 350F. In a pan, melt the butter. Add onions and cook until translucent. Add carrots and garlic and cook until tender. Add flour and mustard and mix well. Reduce heat and add broth, cream and remaining ingredients. Simmer until sauce thickens. Add chicken and mix well.
Transfer into a baking dish.


To make the crust, mix all the ingredients and knead until a dough forms. If it is too dry, add 1-2 Tbsp more water to the dough. Use a rolling pin to roll out the dough. 


Place the dough over the pie filling. Bake for 20-30 min. Remove and allow to rest for 5 min before serving.