Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 4 tablespoons butter, chilled and cubed; 4 tablespoons shortening or lard, chilled and cubed; 1 1/4 cup all purpose flour; 1/2 teaspoon kosher salt; 2 tablespoons ice water; 2 cups (14 oz can) chicken broth; 2 chicken breasts, boneless, skinless; 4 tablespoons butter; 1 small onion, minced; 2 celery stalks, diced; 2 carrots, peeled and diced; 1 teaspoon fresh thyme; 3 tablespoons flour; 1 cup milk; 1 cup peas; kosher salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
670 kcal
Course
Main Course
Cuisine
American

Chicken Pot Pie

Soren Carlson

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Chicken Pot Pie is classic recipe for a reason. It's simple to make, comforting to eat and warms you up from the inside out.

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Ingredients

Servings

For the Crust:

4 tablespoons butter, chilled and cubed
4 tablespoons shortening or lard, chilled and cubed
1 1/4 cup all purpose flour
1/2 teaspoon kosher salt
2 tablespoons ice water

For the Filling:

2 cups (14 oz can) chicken broth I use low sodium
2 chicken breasts, boneless, skinless about 1 pound
4 tablespoons butter
1 small onion, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
3 tablespoons flour
1 cup milk
1 cup peas I use frozen peas
kosher salt

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Instructions

Make The Crust:

Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
Refrigerate the pie crust dough for 30 minutes or until chilled.

Make the Filling:

In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.
Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
Add the celery, carrots and thyme and cook for an additional 3 minutes.
Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.
Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.
Preheat oven to 400 degrees.
Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin/pie dish.
Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).
Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.
Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.
Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).
Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.
Cool and serve.

Nutrition Information

Show Details

Calories 670kcal (34%) Carbohydrates 48g (16%) Protein 35g (70%) Fat 38g (58%) Cholesterol 140mg (47%) Sodium 750mg (31%) Fiber 4g (16%) Sugar 6g (12%)