Satisfying and delicious, this creamy chicken pot pie is a winner every time! Something of a no-recipe recipe, ingredient amounts aren’t totally precise, but use as a guideline. For example, you’ll need roughly 6 cups of fresh vegetables. If you end up with somewhere between 5 and 7 cups, it’s all good. Same with the chicken – between 3 and 5 cups will work. You may have a “heaping pie”, but that means you’ll just need to roll out the crust a bit more, and may need all of the stock or broth at the end.
My favorite Pie dough is this one from Food52. It’s made in just a few minutes in a stand mixer. It’s an all-butter crust that is flaky and tender every time. But an unbaked, pre-made store-bought crust works here too!
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