As much as I love to cook there are some (several) nights that by the time it comes time to make dinner turning on the oven is the last thing that I want to do. On nights like that the Kraft Hub comes in incredibly handy.
The Kraft Hub is similar to Pinterest, but it’s 100% dedicated to food. Even better the recipes are all easy to follow and most can be made with what you’ve already got in your kitchen.
I’ve already made this pot pie a few times now, and it gets easier and easier each and every time. The hardest part? Letting the pie dough cool enough before you roll it out. Promise.
If you’ve never made homemade pie dough, you’re in luck. This recipe is incredibly easy to follow and only has 4 ingredients. It needs to chill at least 2 hours in the fridge, but can chill out for up to 5 days. Making this the perfect dish to prepare over a long weekend and pop in the oven after a long day at work.
Word to the wise: invest in a pasty cutter. Up until last week I used two forks to cut my butter and flour when making any kind of dough, and the difference using an actual pastry cutter on dough is night and day. Literally the first comment my roommate had about my latest pot pie was how buttery and flaky the crust was. Do. It.
- 2 1/2 cups flour
- 1 1/4 tsp. salt
- 6 tbsp. cold butter
- 3/4 cup butter flavored Crisco
- 1/2 cup ice water
- 1 tbsp. canola oil
- 1/2 cup carrots
- 1/2 cup celery
- 1/4 cup cauliflower
- 2 cloves garlic
- 1 chicken breast (cubed)
- 1/4 cup Miracle Whip
- 3/4 cup 2% milk
- 1 tbsp flour
- 1 cup Kraft Sharp Cheddar Cheese
- 2 tsp. pepper
- 1 tsp. salt
- 1/4 tsp. dried thyme
- Whisk together flour and salt.
- Add cold butter and shortening.
- Cut together with pastry cutter until loose crumbs form.
- Add ice to 1/2 cup of water, stirring to chill completely.
- Add ice water 1 tbsp. at a time, until large clumps form.
- Drop dough on well floured surface and knead with hands to work into ball.
- Divide dough in half and flatten into 1/2 inch disks.
- Wrap in plastic wrap and chill for at least 2 hours, or up to 5 days.
- Peel and slice carrots, followed by celery and cauliflower.
- Add canola oil to pan and bring to medium heat.
- Once oil is glistening, add garlic and stir until fragrant.
- Reduce heat, add remaining vegetables as well spices, and cover for 15 minutes to sweat the vegetables.
- Remove vegetables from pan and add Miracle Whip, flour, and milk; whisking completely to combine.
- Once mixture begins to bubble add Kraft Sharp Cheddar Cheese followed by veggies and chicken.
- Preheat oven to 400 degrees.
- On floured surface, roll out both of your pie dough disks to at least 12 inches.
- Place first crust in bottom of buttered 9 inch pie pan.
- Fill to brim with your prepared filling.
- Finish by placing second crust on top.
- Seal edges with a fork or your fingers.
- Using a sharp knife cut vents in the crust to allow it to breathe during baking.
- Brush with egg wash (equal parts beaten eggs + heavy cream) to ensure edges seal and crusts browns.
- Bake at 400 degrees for 35-40 minutes.
Disclosure: This post is sponsored by Lunchbox, but as always, all thoughts and opinions are my own.
Photos by Josh Johnson