recipe

November 4, 2020

Chicken Pot Pie

Chicken Pot Pie

I get stressed out during elections. The CNN board and the fast-talking election results drive me right into the kitchen to make comfort food. Election 2020 will go down as comfort food palooza and this chicken pot pie recipe was awesome. Probably the best I have ever made.

Chicken and Vegetables for Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Ingredients

Crust

  • 2 and 1/2 c all-purpose flour, plus more as needed (spoon & leveled)
  • 1 tsp salt
  • 1 stick unsalted butter, chilled and cubed
  • 1/2 c ice water, plus more as needed

Filling

  • 4 c chicken broth
  • 2 large chicken breasts cut into 4 pieces
  • 3 c diced peeled potatoes
  • 1 chopped onion
  • 1 tbsp olive oil
  • 2 c sliced carrots
  • 1 c celery
  • 2 cloves chopped garlic
  • 4 sprigs fresh thyme stripped of leaves
  • 1 c all-purpose flour
  • 1-3/4 tsp salt
  • 3/4 tsp pepper
  • 1 c frozen peas

Instructions

Crust

  1. Mix the flour and salt together in a large bowl.
  2. Cut the butter into cubes
  3. Using a food processor pulse and cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
  4. Measure 1/2 c water in a cup. Add ice. Stir it around. From that, measure 1/2 c of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp at a time, and pulse after each addition. Stop adding water when the dough comes together in a ball and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
  5. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
  6. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours and up to 5 days before using in a quiche recipe.
  7. When rolling out the chilled dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
  8. Roll out enough dough so that you have enough to cover your bowls or ramekins. Flip your bowl upside down and trace around it leaving about a 1/4 inch extra to pinch onto your bowl. Cover bowl and use water to wet rim of bowl and attach dough by pressing to the side of bowl.

Filling

  1. Cook 2 large chicken breasts that have been cut in half in the slow cooker in 4 cups of chicken broth for 4 hours on high or cooked through.
  2. Chop chicken, reserve broth.
  3. Preheat oven to 400 degrees F. Toss chopped potatoes and onions in olive oil and bake for 20 minutes until soft.
  4. Place carrots, celery, garlic and thyme in a saucepan with 2 tablespoons butter and 1/2 cup reserved broth. Saute 8-10 minutes until crisp tender.
  5. In a large skillet, heat 4 tablespoons butter over medium-high heat. Stir in flour and seasonings until blended. Gradually stir in 3 ½ cups remaining broth. Bring to a boil, stirring constantly; cook and stir 5 minutes or until thickened. Stir in chicken, peas, carrots, potato and onion mixture; remove from heat.
  6. Ladle filling into bowls and top with crust.
  7. Create some vent holes with a knife. Brush with egg wash or butter.
  8. Bake at 400 degrees F about 20 minutes until crust is brown and filling is bubbling hot.

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