Chicken Pot Pie
Throughout the colder months, chicken pot pie is a common dinner request that I receive from my husband. During his university years, his grandmother would send him to school with care packages containing frozen chicken pot pies, which he would pop into the oven whenever he needed a taste of home. Since getting married, it is still one of his favourite meals, so I quickly adopted it into our winter meal rotation and he has not been disappointed. I picked this recipe up off of AllRecipes.com years ago and have adapted the seasoning over the years to fit our taste! I hope you enjoy it!
Prep Time: 40 minutes Cook Time: 50 minutes Total time 1 hr 30 mins Serves: 6-8
- 1 lb skinless, boneless chicken breasts, chopped into 3/4 inch cubes
- 1 cup green peas (I use frozen)
- 1 cup carrot, peeled and sliced into coins
- 1/2 cup celery, sliced
- 1/3 cup butter
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp celery seed (optional)
- 1/4 tsp pepper
- 1 3/4 cup chicken broth
- 2/3 cup milk
Pie Crust (makes two 9 inch pie shells)
- 2 cups all-purpose flour
- 1 tbsp sugar (optional)
- 1/2 tsp salt
- 3/4 cup of vegetable shortening, chilled
- 4-8 tbsp ice water
- 1 tsp white or apple cider vinegar
- Preheat oven to 425 F
Pie Crust (makes two pie shells)
- In a medium bowl, combine flour, sugar, and salt. Cut 1 inch cubes of chilled shortening into flour mixture using two knives (my preferred method) or a pastry blender until mixture is crumbly and pea size chunks remain.
- Sprinkle one teaspoon of vinegar and two tablespoons of water over the flour mixture. Using a fork bring flour from the bottom of the bowl to the top and press chunks down until mixture starts to stick together. Add more water, one tablespoon at a time, until pastry starts to stick together as you are pressing it with the fork.
- Once pastry starts to hold together, lift pastry out and place onto a floured pastry cloth or pastry mat (alternatively if you do not have a pastry cloth or mat, a large piece of parchment paper also works well).
- Divide pastry in half and form two balls. (I typically make one ball slightly larger than the other – the larger ball to cover the bottom of the pie dish and the smaller ball to cover the top). Flatten balls into discs approximately 1 -1½ inches thick and cover tightly with plastic wrap. Refrigerate for at least 30 minutes. While the pastry is chilling in the fridge, prepare the chicken pot pie filling.
- In a medium saucepan, combine chicken, peas, carrots and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In a small sauce pan, add butter and onions. Over medium heat, cook onions until they become soft and translucent. Stir in flour, thyme, salt, celery seed, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly, until sauce thickens. Remove from heat and set aside.
- Once pastry is sufficiently chilled, remove plastic wrap and place on a floured pastry cloth. With a floured rolling pin, roll pastry outwards from the centre to form a circle, at least 1 inch wider than the pie plate.
- Gently transfer the pastry to pie dish so the extra pastry drapes over the side of the dish. Trim edges of the pastry so that there is an inch of pastry overhanging the pie dish.
- Pour chicken mixture into the bottom of the pie shell. Pour sauce over the chicken mixture.
- Roll out the second pastry disc to cover the pie. This is where you have a few options.
- First – you can roll out the dough into a circle just larger than the pie dish. Carefully transfer the dough to cover the top of the pie. Trim the edges of the dough to 1 inch over the pin dish and pinch together with the bottom crust before folding the excess edge under and into the dish before crimping the edges with your fingers. Make a number of small decorative incisions in the top of the pastry to make it pretty and to allow the steam to exit while baking.
- Second – you can cut strips of dough between 1/2 inch to 2 inches and create a lattice cover.
- Third – if you have decorative pastry cutters, go crazy and be creative. You can layer cutout over cutover to create a beautiful mosaic of shapes on top of your pie. Just make sure to leave a few open spaces to allow the steam to exit while baking.
- Once you have decided how to decorate the top of your pie, fold the remaining 1 inch of overhanging pastry under and into the side of the pie dish. Using your fingers or a fork, pinch the dough to crimp the edges.
- Bake at 425 F for 30-35 minutes or until the filling is bubbling and the pastry is golden. Remove from the oven, let cool for 10 minutes and serve.
- To make the most of your time, prepare the pastry first so that it can chill in the fridge while you prepare the pie filling.
With love from my kitchen to yours, Bon Appétit!