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Chicken Pot Pie

Jessica Braider
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6

Ingredients
  

  • Ingredients for the filling:
  • ½ to ¾ lb of diced cooked chicken from previous meal
  • 6 tbl butter
  • 2 carrots pealed and diced
  • 2 celery stalks diced
  • 2 small potatoes diced
  • 1 onion diced
  • 1 to 1½ cup frozen peas
  • 3 cups chicken stock preferably homemade
  • ¼ cup flour
  • 2 tsp dried thyme
  • 1 tbl dried parsley
  • Salt & Pepper
  • Ingredients for the crust:
  • 2 cups flour either all all-purpose or half all-purpose and half whole wheat
  • 1 stick cold butter
  • ½ tsp salt
  • 1 egg

Instructions
 

  • To make the crust, mix butter into flour either with your hands or in the food processor until the butter lumps are about pea-sized. Beat the egg in a ½ cup measure and then add ice-cold water to fill the measuring cup. Add the egg and water mixture, starting with about ½ of it and adding and mixing until you get a nice, smooth ball. Wrap in plastic wrap and put in the fridge for at least half and hour, but can be longer if you make it ahead of time.
  • To make the filling, preheat the oven to 375. In a small pot, with a small amount of water, bring the potatoes to a boil and cook until just tender. Set aside. Melt three tablespoons of butter in a dutch oven or large, heavy saucepan. Add the carrots, onions, and celery. Season with salt and pepper. Cook until the onions are translucent and the carrots are soft (but not mushy). Add three more tablespoons of butter. When the butter is melted, add ¼ cup all-purpose flour. Stir until it is smooth, about 2 minutes. Add the chicken stock. Let it simmer until the sauce has thickened. Add frozen peas, cooked chicken, parsley and thyme. Stir and check to see if it needs more salt and pepper.
  • To build your pot pie, take your pastry dough out of the fridge and roll it out on a lightly floured surface. Cut out a circle big enough to cover the entirety of the bottom of your pie pan, all the way up to the top of the edges. Place gently into the pie pan. Put the potatoes on the bottom and then fill it with your sauce. Form a ball with the rest of your pie dough and roll it out into a circle to put on top. Pinch closed. Pierce the top of the pie crust a few times so there are places for the steam to escape. Place the pot pie on a cookie sheet and put it into the oven. Bake for 20-25 minutes, until the crust is golden. Take out of the oven and let it sit for 10 minutes.
  • If you have extra filling, save it! It is delicious over rice or pasta.
  • If you like a glossy pie crust, you can brush the crust with a mixture of a beaten egg and a tablespoon of water.
  • If you don’t have a pie pan, this can also be made in a 9x13 pan, but without a bottom crust, just a top one.