Some dishes just remind you of home: the easy summer nights, sitting out on the patio, enjoying a hot meal, and leaning back without a care in the world. Down Home Pot Pie is home cooking of the most nostalgic kind—you could follow its aroma back to your childhood. The top crust is buttery, flaky, and crispy, and the filling is creamy, meaty, savory, and loaded with plenty of melty sharp cheese. Down Home Pot Pie makes your kitchen the heart of your world and brings a new beauty to bringing everyone together for dinner again.
Ingredients
For the crust: • 1 cup all-purpose flour, plus more for flouring a work surface • 1/2 teaspoon salt • 5 tablespoons butter, cold, cubed • 3 tablespoons water, cold For the filling: • 1 1/2 cups chicken broth • 2 cups potatoes, peeled, cubed • 1 cup carrots, sliced • 1/2 cup celery, sliced • 1/2 cup onion, chopped • 1/4 cup all-purpose flour • 1 1/2 cups whole milk • 2 cups sharp cheddar cheese, shredded • 4 cups chicken, cubed, cooked • 1/4 teaspoon poultry seasoning • salt, to taste • pepper, to tasteDirections
Combine 1 cup flour and 1/2 teaspoon salt.
Cut the butter into the flour mixture until the mixture resembles coarse crumbs.
Gradually add the water, mixing gently with a fork.
Gather the dough into a bowl.
Cover and chill for at least 30 minutes.
Preheat the oven to 425 degrees F.
Place the broth in a dutch oven.
Bring the broth to a boil over high heat.
Add the potatoes, carrots, celery, and onion to the broth.
Reduce the heat to medium and simmer until the vegetables are tender, for about 10-15 minutes.
In a small bowl, combine the remaining flour and milk.
Stir the milk mixture into the broth mixture, cooking and stirring until the mixture is slightly thickened and bubbly.
Stir in the cheese, chicken, poultry seasoning, salt, and pepper.
Heat until the cheese melts.
Spoon the filling mixture into a 10-inch cast-iron skillet or another ovenproof skillet.
Lightly flour a work surface.
Roll the dough out so it fits over the skillet, trimming the edges as needed.
Place the crust over the filling, sealing the edges.
Make several slits in the center of the crust.
Bake until golden brown, about 40 minutes.
Serve warm.
