Ingredients
For that Crust
- 1 1/4 cups all-purpose flour (spooned and leveled), plus much more for work surface
- 1 teaspoon sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, reduce 1/2-inch pieces
- three to five tablespoons cold water
For that Filling
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small (1 1/2 cups)
- 4 medium carrots, diced small (2 cups)
- 2 garlic clove cloves, minced
- 1/2 cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken (15 ounces)
- 1/3 cup fresh parsley, chopped
Directions
Result in the crust: Inside a mixer, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, having a couple of pea-size bits of butter remaining. Sprinkle with 3 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if required, equal to two tablespoons cold water) don't overmix.
Form dough right into a disk, wrap tightly in plastic, and refrigerate until firm, one hour or overnight (or freeze, as much as 30 days).
Preheat oven to 375 levels. Result in the filling: Inside a large pot, melt butter over medium-high. Add onion and carrots and prepare until softened, 8 minutes. Add garlic clove and prepare until aromatic, thirty seconds. Add flour and stir to coat vegetables.
Gradually add broth, whisking constantly until sauce is smooth. Provide a boil, reduce heat, and simmer until thickened, five to seven minutes. Stir in peas. Season with pepper and salt, then stir in chicken and parsley. Pour filling right into a 2-quart baking dish.
On the floured work surface, unveil dough to at least oneOr8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on the rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let awesome fifteen minutes before serving.
Cook's Notes
Roll your dough a few inches bigger than your dish: Folding up and also over, pinching along the way, forms an attractive decorative edge.
To create potpies in advance, allow the filling awesome, then assemble and freeze for approximately 4 several weeks. Bake at 425 levels, 1 1/4 hrs (one hour for small pies).
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