Chicken Pot Pie
User Reviews
4.7
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Prep Time
1 hr
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Cook Time
1 hr
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Additional Time
20 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie
Description
The Chicken Pot Pie recipe features a pastry crust made by mixing flour, kosher salt, and baking powder, then cutting in cold butter and vegetable shortening. Ice water is added to bring the dough together, which is then chilled to maintain firmness. The filling starts with sautéed onions and carrots cooked until translucent and tender. Flour is added to make a roux, then warmed chicken stock is gradually added to form a thick sauce. Heavy cream enriches the filling, which includes diced cooked chicken, red potatoes, peas, and minced parsley to add freshness.
The assembled pie is topped with the pastry crust, brushed with an egg wash for browning, and baked until golden and bubbling. The filling is creamy with tender vegetables and chicken, accented by herbs and spices. The crust adds a crunchy and flaky contrast.
This pot pie can be made in individual ramekins or a larger dish. The filling and crust dough can be prepared ahead and refrigerated or frozen separately. Using red potatoes helps the pieces keep shape during cooking. Frozen vegetables can also be substituted to simplify preparation. The recipe offers flexibility to adjust vegetables and crust fat components according to preference.
Ingredients
Pastry Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ cup butter cold and diced, unsalted
- ½ cup vegetable shortening
- ⅔ cup water ice
Filling Ingredients
- ½ cup butter unsalted
- 1 yellow onion finely chopped
- 4 large carrot peeled and cut into 1/2-inch dice (about 2 cups
- ½ cup all-purpose flour
- 3 cups chicken stock
- ¼ cup heavy cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 to 5 cups chicken diced small, cooked
- 8 ounces red potato 1/2-inch dice (about 1 1/2 cups)
- 10 ounces peas about 2 cups, frozen
- ½ cup parsley minced
For the Egg Wash
- 1 egg
- 1 tablespoon water
For Finishing
- sea salt flaked sea salt
- black pepper flaked sea salt
Instructions
- Make the Pastry: In a large bowl, whisk together the flour, salt, and baking powder. Add the butter and shortening and cut into the dry ingredients until the mixture is no larger than the size of peas. Sprinkle the ice water over the mixture and, using a rubber spatula, fold and mix until the dough comes together into a rough ball. Turn the dough out onto a lightly floured surface and knead lightly into a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes while the filling is prepared.
- Preheat oven to 375 degrees F.
- Make the Filling: Place the chicken stock in a small saucepan and warm over low heat.
- In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion and carrot and saute until the onion is translucent, 10 to 15 minutes. Add the flour and cook for 2 minutes, stirring constantly. Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, and pepper. Remove from heat and stir in the chicken, potato, peas, and parsley. Transfer the filling to a 9x13-inch casserole dish.
- Assemble the Pot Pie: Remove the pastry from the refrigerator and place on a lightly floured surface. Roll into a 12x16-inch rectangle. Brush the outside of the casserole dish with egg wash, then transfer the pastry to cover the filling. Crimp as desired and press the dough onto the outside of the casserole dish.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the entire surface of the dough with the egg wash, then cut five slits into the surface of the dough. Sprinkle with flaked sea salt and cracked black pepper.
- Bake until the filling is bubbling and the pastry is golden brown, about 1 hour. Allow the pot pie to sit for at least 20 minutes before serving.
Notes
- A whole rotisserie chicken yields about 1 pound of cooked chicken for the pot pie filling.
- Frozen vegetables can replace fresh vegetables by mixing them in with chicken in the filling step to save prep time.
- Red potatoes maintain their shape better than other types during cooking.
- The recipe allows swapping vegetables according to personal taste.
- Individual pot pies can be made in 10 to 12-ounce ramekins, rolling the dough circles 2 inches larger than ramekin size.
- Both filling and pastry dough can be made ahead and refrigerated separately up to 2 days before assembling and baking.
- Filling and dough freeze well up to 2 months if stored sealed and wrapped properly.
- Vegetable shortening in the crust can be substituted with all butter; this will slightly change the crust texture, making it less tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 73mg | 24% |
| Sodium | 1189mg | 50% |
| Potassium | 580mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7420IU | 148% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 75mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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