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Chicken Pot Pie

Chicken Pot Pie
Recipe Date:
October 4, 2019
Serving Size:
6
Cook Time:
02:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • Dough
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 8 tbsps butter
  • 1/4 cup ice water or cold cream
  • Filling
  • 3 cups shredded or cubed rotisserie chicken or 1 pound fresh chicken - cooked
  • 1 small red onion - chopped
  • 2 garlic cloves - chopped
  • 2 small carrots - chopped
  • 1/2 fennel bulb - chopped
  • 2 sweet potato - small cubes (red potatoes or butternut squash)
  • 2 cups mushrooms - quartered (6 ounces)
  • 2 cups fresh green beans - cut into 2 inch pieces
  • 1 tbsp fresh thyme - chopped
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 4 tbsps flour mixed with 4 tbsp soft butter to make a roux for thickening
  • salt and freshly ground pepper
Directions

Dough:

  1. In a food processor place flour and salt. Pulse once.
  2. Add butter and pulse 4-6 times until butter is the size of peas.
  3. Add liquid slowly pulsing 4-6 more times until mixture comes together.
  4. Remove and wrap in plastic wrap and form into a small disk - refrigerate for 30-45 minutes.
  5. Take out and let rest 5 minutes before rolling out. Roll out 1-2 inches larger than your pie dish and refrigerate 5-10 minutes before placing on top of chicken mixture.

*You can also use puff pastry or store bought pie crust for the top.

Filling:

  1. In a large skillet over medium heat add olive oil and cook red onion, garlic, carrots and fennel with a pinch of salt and freshly ground pepper. Cook 5 minutes.
  2. Add green beans, mushrooms, thyme and sweet potato and a bit more olive oil if needed. Continue cooking 5-8 more minutes.
  3. Add wine to vegetables and deglaze, continue to cook until wine is nearly gone. Place vegetables in a bowl and set aside.
  4. Make a slurry with 4 tablespoons of soft butter and 4 tablespoons flour - cream together and add to skillet over medium/low heat, cook for 2 minutes until bubbly.
  5. Whisk in 2 cups stock, continue cooking, add vegetables and chicken and cook until vegetables are al dente and sauce is thickened. Options here to add extra seasoning like 2 teaspoons curry powder. Taste and adjust seasoning if necessary with salt and freshly ground pepper.
  6. Pour chicken/vegetable mixture into deep pie dish. (12 in x 2 in deep)
  7. Take rolled dough out of refrigerator and place on top, fold edges under and crimp with fingers. Brush with egg wash or cream, make 3 slits in top of dough.
  8. Place on foil lined cookie sheet and place in pre-heated 375 for 40-50 minutes until crust is golden brown.
  9. Remove from oven and let rest for 10 minutes before serving.

 

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