I have a fun giveaway for Chicago area families — if you’re interested in seeing Disney on Ice, go check out my review blog. A post is going up tonight (I’m off to write it now!).
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Well, it certainly *is* Tuesday, isn’t it? This is late for a Tasty Tuesday post, but I have a good excuse: apparently, our internet was out last night. It was fine when I was working from home, but by the time I got back from yoga, the internet was kaput. Fortunately(?) today I was working from the office, but that also meant that I didn’t have a chance to post anything earlier today either.
Never fear (as if you would anyway)! I have one of my favorite winter recipes this week. Angela had asked me if I had a good chicken pot pie recipe, and ohhh but I do. I realized that I had my chicken stew with biscuits recipe posted but not yet the pot pie. Although the recipes are fairly similar, there are truly different dishes.
How to Make Homemade Chicken Pot Pie
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For the Pie Dough (one double-crust pie):
Put flour, sugar, and salt in the bowl of a food processor. Cut the butter and shortening into small pieces and add to the food processor. Pulse the mixture until crumbly and the butter is in small pieces throughout the flour.
Working quickly, start the processor and add cold water until the mixture just forms a ball. Note that I RARELY use all the 1/3 cup of water… only when it is very, very dry in my house and has been for a long time.
Turn out the dough onto a work surface and flatten it into two disks. Wrap each disk in plastic wrap and refrigerate for two hours.
For the Chicken Filling:
Poach chicken, then shred it into bite-sized pieces.
Heat a heavy soup pot over medium heat and add 3 T butter. Add carrot and celery and saute until softened (4-5 minutes). Add garlic and bay leaves and cook 1 minute longer. Stir in 1/3 c flour to make a roux, cooking for 2 more minutes.
Pour in chicken stock and bring to a boil, then simmer for 20 minutes until sauce is like a thick soup. Add 1/3 cup milk and the poached chicken pieces. Season to taste with salt and pepper and add parsley. Add the frozen peas, and stir.
While the sauce is thickening, get the pie dough out of the fridge. Roll out the first pie dough into a 10-inch circle about 1/8 inch thick. Place into a 9-inch pie dish.
Preheat the oven to 350 degrees.
Roll out the second pie disk into the same size circle. Using a knife or (my preference) a pizza cutter, cut the circle into 1-inch strips.
Spoon the chicken mixture atop the pie dough on the pie plate. Carefully pick up the smallest strip, and start making a lattice from one edge of the pie. Or be lazy like I am when they start breaking and just make any old fun pattern.
Place the pot pie on a cookie pan lined with a Silpat (yes, it sometimes gets messy). Bake uncovered for 50-60 minutes until the insides are bubbling and the crust is nice and golden. If the crust starts to get too browned, use some tin foil to cover the edges of it.
Mmmmm, yum. And umm yeah. I forgot to take a picture of this. To be honest, it was eighty percent gone when I thought about it, and it wasn’t the most appetizing looking at that point. Sorry!
Homemade Chicken Pot Pie
Ingredients
For the Pie Dough (one double crust pie):
- 2 cups flour
- 1 1/2 tablespoons sugar
- 3/4 cup unsalted butter chilled
- 1/4 cup shortening chilled
- 1/3 cup cold water
- pinch salt
For the Chicken Filling:
- 4 chicken breasts
- 1/3 cup flour
- 3 tablespoons unsalted butter
- 1/3 cup milk
- 1 carrot medium dice
- 2 stalks celery medium dice
- 3 cloves garlic minced
- 2 bay leaves
- 3 cups chicken stock
- 2 tablespoons parsley
- 2 cups frozen peas
- salt and pepper to taste
Instructions
For the Pie Dough (one double crust pie):
- Put flour, sugar, and salt in the bowl of a food processor. Cut the butter and shortening into small pieces and add to the food processor. Pulse mixture until crumbly and the butter is in small pieces throughout the flour.2 cups flour, 1 1/2 tablespoons sugar, 3/4 cup unsalted butter, pinch salt, 1/4 cup shortening
- Start the processor and add cold water until the mixture just forms a ball. Turn out the dough onto a work surface and flatten into two disks. Wrap each disk in plastic wrap and refrigerate two hours.1/3 cup cold water
For the Chicken Filling:
- Poach chicken, then shred to bite sized pieces.4 chicken breasts
- Heat heavy soup pot over medium heat and add 3 tablespoons butter. Add carrot and celery and saute until softened for 4-5 minutes. Add garlic and bay leaves and cook 1 minute longer. Stir in 1/3 cup flour to make roux, cooking 2 more minutes.1/3 cup flour, 3 tablespoons unsalted butter, 1 carrot, 2 stalks celery, 3 cloves garlic, 2 bay leaves
- Pour in chicken stock and bring to a boil, then simmer 20 minutes until sauce is like a thick soup. Add 1/3 cup milk and the poached chicken pieces. Season to taste with salt and pepper and add parsley. Add the frozen peas, and stir.1/3 cup milk, 3 cups chicken stock, 2 tablespoons parsley, 2 cups frozen peas, salt and pepper
- While sauce is thickening, make get the pie dough out of the fridge. Roll out the first pie dough into a 10 inch cirle about 1/8 inch thick. Place into a 9 inch pie dish.
- Preheat the oven to 350 degrees.
- Roll out the second pie disk into the same size circle. Using a knife or a pizza cutter, cut the circle into 1 inch strips.
- Spoon the chicken mixture atop the pie dough in the pie plate. Carefully pick up the smallest strip, and start making a lattice from one edge of the pie. Or start breaking and just make any old fun pattern.
- Place the pot pie on a cookie pan lined with a silpat. Bake uncovered for 50-60 minutes until the insides are bubbling and the crust is nice and golden. If the crust starts to get too browned, use some tin foil to cover the edges of it.
Equipment
Notes
- The chicken stock should be low-sodium.
- Tarragon and sage also make great additions to the chicken filling.
- You can use fresh peas instead of frozen ones if it’s available.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Yummy yummy YUM! Thanks for posting this! I may make it this weekend! It is suppsed to rain AGAIN and I will need some comfort food! I may actually do another meal prep weekend, which I have not done for a while. This would be yummy and easy for Saturday!
Kat – Ummmm no, unfortunately not that day. I goofed and forgot to take any during and then it was demolished wayyyy too quickly.
Mary – It's actually not that hard, especially if you fake it with a store bought pie crust — or do the biscuit version. It's not that hard 🙂
Kelly – It totally is. I hope it goes well for you, and that your whole family loves it!
Debbie – I absolutely do this when I have a chicken I'm making. I have tried it when poaching the few chicken breasts, but it isn't quite strong enough for me when it's boneless skinless breasts — not quite enough fat and flavor without the bones and the other “meatier” pieces.
An idea – after tiring of paying for packaged broth, I have decided that this provides just as good of flavor. When poaching, use bone-in chicken pieces, throw in a carrot and a stalk of celery, some whole pepper corns, salt if you want. Skim the impurities off the top. This ends up making a flavorful broth, just pour it through a strainer directly into your soup pot. Doesn't add a step, because you had to poach the chicken anyway.
I've always wanted to make this. I hope it is as easy as you describe. I bet it will be great 🙂
Sounds so good! I don't think I'm that talented though. One of these days I'll get daring enough to try it.
What no mouth watering pictures?? This sounds delish!