Cozy Chicken Pot Pie

Pot pies are the favorite comfort food on a cold night. This buttery pie crust with a creamy filling will warm your body and soul.

Ingredients (serves 6):
For Crust:

3 cups all-purpose flour
1 cup butter, refrigerated, cut into 1/2" cubes
1 tsp. salt
1/2 cup ice water (or more, if needed)
1 egg
1 tsp. water
All-purpose flour for dusting

For Roast Chicken:

1 lb. 3 oz. chicken breasts, boneless skinless
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper

For Filling:

1/3 cup butter
1/3 cup onion, chopped
1/2 cup carrot, diced
1/3 cup all-purpose flour
1-3/4 cups chicken broth
2/3 cup heavy cream
1/2 cup frozen peas
2 Tbsp. fresh parsley, chopped
1/2 tsp. salt
1/4 tsp. pepper

*You will need a 9 to 10-inch diameter pie dish.

*This recipe was developed for Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.

Make the dough. In a large bowl, place all-purpose flour, cold butter and salt. Using your fingertips, break up the butter cubes and combine with flour until the texture is sand-like. Add ice water, one tablespoon at a time and combine. Add ice water until the dough has enough moisture to hold together and shape easily.

Place dough onto a lightly floured surface, form into 2 equal balls, and flatten each into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.

Roast the chicken. Place the rack on the lower rail of the Toaster Oven. Turn the Dial to select ROAST. Set the temperature and time to 400ºF and 25 minutes, and press the OK Button to start preheating.

Line the bottom of the baking tray with aluminum foil and spread 1 tablespoon of olive oil. Season chicken all over with salt and pepper, then place onto the baking tray. Drizzle remaining olive oil over chicken to coat the surface.

When preheating completes, place the baking tray into the oven, and press the OK Button to begin roasting. Be careful of the heated rack. Roast until cooked through.

When finished, allow chicken to rest for 10 minutes before cutting into cubes.

Make the filling. In a large pot, melt butter over medium heat. Add onions and carrots and cook until slightly tender, about 10 minutes. Stir in flour and cook until bubbles begin to rise. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas and parsley. Season mixture with salt and pepper.

Assemble pie. On a lightly floured surface, roll out one disc of dough into a large circle, about 1/4” thick. Carefully place into the pie dish then add the filling. Roll out the second disc of dough into a large circle about 1/4” thick. Make sure it is large enough to cover the top of the filling. Place over the filling to cover. Seal and crimp edges, then use a paring knife to create slits into the top crust. Mix egg and a teaspoon of water and brush the top.

Line the bottom of the baking tray with aluminum foil and place the prepared pie dish. When preheating completes, place the baking tray with the pie into the oven, and press the OK Button to start cooking. Bake until the crust turns golden brown.