New York Times Pot Pie Recipe
Description
This New York Times Pot Pie Recipe is a classic comfort food. It’s the perfect recipe for a comforting and delicious meal. The savory blend of vegetables, herbs, and spices, combined with a golden-brown, flaky crust make this a must-have for any pot pie lover. It’s easy to make and will quickly become a family favorite.
Prep Time
This New York Times Pot Pie Recipe can be prepped and ready to cook in just 15 minutes. This includes preheating the oven, prepping the vegetables, and mixing together the dry ingredients.
Cook Time
The cook time for this recipe is approximately 45 minutes. This includes baking the crust and cooking the filling.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 6-8 tablespoons cold water
For the filling:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 cup fresh or frozen corn
- 1 cup cubed cooked chicken
- 1 cup diced potatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons butter, melted
Instructions
1. Preheat the oven to 425°F.
2. To make the crust, combine the flour and salt in a medium bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, and mix with a fork until the dough holds together. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 15 minutes.
3. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, and carrots and cook for 3-4 minutes, stirring occasionally. Add the corn, chicken, potatoes, broth, cream, parsley, thyme, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a small bowl, mix together the flour and melted butter until smooth. Add the mixture to the skillet and cook for 3-4 minutes until the sauce has thickened.
5. Grease a 9-inch pie plate. Roll out the dough on a lightly floured surface and place it into the pie plate. Trim the excess dough and flute the edges. Pour the filling into the pie plate.
6. Roll out the remaining dough and place it on top of the filling. Trim and flute the edges. Cut a few slits in the top of the crust.
7. Bake the pot pie for 25-30 minutes until the crust is golden-brown. Let cool for 10 minutes before serving. Enjoy!
Equipment
To make this New York Times Pot Pie Recipe, you will need a few pieces of equipment. This includes a medium bowl, a pastry blender or two knives, a large skillet, a small bowl, a 9-inch pie plate, and a rolling pin.
Notes
For a vegetarian version of this recipe, simply omit the chicken and substitute vegetable broth for the chicken broth. You can also use whatever vegetables you have on hand for the filling.
Nutrition: Per Serving
This recipe makes 8 servings. Each serving contains 345 calories, 17.2g of fat, 37.8g of carbohydrates, 2.9g of fiber, and 8.5g of protein.
Recipe Tips
For a shortcut, you can use a store-bought crust instead of making your own. You could also use pre-cooked chicken or rotisserie chicken for the filling. If you are short on time, you can prepare the filling in advance and store it in the refrigerator until you are ready to assemble the pot pie.
This New York Times Pot Pie Recipe is the perfect comfort food. It’s easy to make and will quickly become a family favorite. With its savory blend of vegetables and herbs, combined with a golden-brown, flaky crust, it’s sure to be a hit for any pot pie lover. Enjoy!
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