Creamy Chicken and Spinach Pot Pie Recipe

When it gets cold and dark outside I often look for comfort inside the home, the kitchen especially. And I don't need to tell anyone that when it comes to Chicken Pot Pie there is no better comfort food. But this is not the usual recipe. It's my version of Creamy Chicken and Spinach Pot Pie Recipe that is creamy and filled with spinach, peas and carrots. It uses a homemade crust, but you can also use a store bought one. Furthermore you can make the pie in a pot (like the name suggests) or use a pie dish like I did.

Pie Crust Recipe:

Ingredients:

- 2 1/2 cups (350 grams) all-purpose flour
- 1 teaspoon (4 grams) salt
- 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
- 1/4 to 1/2 cup (60 - 120 ml) ice water

Method:

In a food processor, place the flour and salt and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal) (about 15 seconds).  Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough). Add remaining water, if necessary. Do not process more than about 30 seconds. Form a ball and wrap in cling film wrap. Chill for about 30 minutes in the fridge. Then roll out into two round sheets or one (in case you only want to make the cover). You can freeze the rest for later use.

Creamy Chicken and Spinach Pot Pie Recipe

Ingredients:

- 1/3 cup (75 gr) butter
- 1/3 cup (45 gr) flour
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) milk
- 1 cup (100 gr) frozen peas
- 7 ounces (200 gr) frozen spinach
- 1 carrot, chopped
- 1 onion, chopped
- 1 tablespoon chopped parsley
- salt and pepper to taste
- 1 egg
- 1-2 cooked or baked chicken breasts, shredded

Method:

Before you start you need to chop up everything (onion, carrot, parsley) you also need to shred the chicken breasts and cook the spinach in some salted water, drain the spinach well.

Preheat your oven to 425 F / 220 C. In a large heavy bottom saucepan melt the butter and fry the onions and carrot for 7-10 minutes on medium heat. Add the flour and stir to make a roux, then add the chicken stock and milk and stir until thickened. If needed add salt and pepper to taste. Add the parsley.

Into your sauce add the cooked spinach, shredded chicken and frozen peas. Pour into your baking dish and cover with a crust, or lay a bottom crust into your pie dish and then pour the filling and cover with a top crust. In both cases, make some slits in the top crust so that the steam can escape. Make some egg wash (combine 1 egg with 1 tbsp water or milk, stir), and brush the top crust to make it golden and shiny. If you are only using a top crust make sure to add some egg wash to the sides of your pie dish in order to glue the crust to it. If using two layers add some egg wash to the sides of the bottom crust and pinch the bottom and top crust together with a fork.

Bake in the oven for 35-40 minutes if you make a two crust pie, 30-35 minutes if only making with a top crust. If the top crust gets too brown cover with aluminum foil until the rest is baked.

Serve and enjoy! This is very comforting and rich and can feed 8 people easily.

Where I'm Linking To