In the heart of Southern cooking, there's a dish that embodies comfort and tradition like no other – homemade chicken pot pie. Picture tender chicken, mixed vegetables, and a creamy sauce nestled beneath a flaky butter crust, all baked to golden perfection in a trusty cast-iron skillet. In this blog post, we'll guide you through the steps of creating this classic Southern favorite, complete with a homemade sourdough starter roux and a budget-friendly alternative using canned chicken.
The Crust: Flaky Butter Bliss
A homemade chicken pot pie deserves a crust that's both flaky and indulgent. My recipe features a buttery pastry crust that's easy to make and adds a touch of Southern charm to every bite. With just a handful of ingredients and a little love, you can create a crust that's as delicious as it is comforting.
Ingredients for the Crust:
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 6-8 tablespoons ice water
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together.
4. Divide the dough into two equal portions and shape each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes before rolling out.
The Filling: Southern Comfort in Every Bite
For the filling, we'll be creating a rich and flavorful roux using a homemade sourdough starter, adding a unique twist to this classic dish. However, if you're looking for a budget-friendly alternative, canned chicken can be used as a substitute without compromising on taste or texture.
Ingredients for the Filling:
- 2 tablespoons unsalted butter
- 1 onion, diced
- 4 carrots, diced
- 4 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (optional)
- ¼ cup all-purpose flour or (sourdough starter)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 cups cooked chicken, diced (or 2 cans of canned chicken, drained)
- 1/2 cup of cream mushroom (optional)
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a cast iron skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, garlic, and thyme, and cook until the vegetables are softened.
3. Stir in the flour (sourdough starter) and cook for 1-2 minutes, until golden brown.
4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
5. Add the diced chicken (or canned chicken) to the skillet, stirring until evenly combined. Season with salt and pepper to taste.
Assembling and Baking:
Once the filling is ready, roll out one disk of the chilled pie crust and place it over the skillet, trimming any excess dough. Cut slits in the crust to allow steam to escape. Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
•Serving Suggestions
Remove the chicken pot pie from the oven and let it cool for a few minutes before serving. Slice into generous portions and serve alongside your favorite Southern sides, such as mashed potatoes, collard greens, or cornbread. Gather your loved ones around the table and savor the warmth and comfort of this timeless Southern classic.
•Conclusion
With its flaky butter crust, creamy filling, and unique twist of sourdough starter roux, this homemade chicken pot pie is sure to become a staple in your Southern kitchen. Whether you opt for the traditional recipe or the budget-friendly alternative with canned chicken, one thing is for certain – every bite will be filled with the comforting flavors of home. So roll up your sleeves, preheat your oven, and get ready to experience the true taste of Southern comfort tonight!
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