Chicken Pot Pie

Updated: Aug 31


Crust Recipe

INGREDIENTS:

2 1/2 Cups of All Purpose Flour

1 Cup Cold Unsalted Butter cut into 1/2" pieces

1 tsp Salt

1 tsp Sugar

6-12 Tbsp Cold Water


INSTRUCTIONS:

  1. Mix flour, sugar, and salt into a large bowl.

  2. Add the butter and using a pastry cutter or two forks, chop the butter down into pebble-sized pieces and into the flour mix.

  3. Using your hands, or a mixer, add cold water one tablespoon at a time. Keep doing this until you are able to form a ball with the dough.

  4. Separate into two balls.

  5. Wrap the dough in plastic and sit in the fridge for one hour (if time allows). Then roll out the dough and set it into a pie pan.

Pot Pie Filling Recipe

INGREDIENTS

1 Rotisserie Chicken, shredded and cubed

3 Cups of vegetables (a bag of frozen mixed vegetables does the trick)

Carrots, Peas, Corn, Lima Beans, Green Beans, Etc.

1/3 Cup of Butter

1 Onion diced

1 Stick of Celery

2 Cloves of Garlic

1/3 All Purpose Flour

1/2 tsp Salt

1/4 tsp Pepper

1 Dash of Nutmeg [secret ingredient]

2 tsp Tony's Seasoning [secret ingredient]

1 3/4 Cup of Chicken Broth

Try using Better than Boullion, chicken. Simply add 1 tsp of the paste to 1 cup of hot water to make the broth.

2/3 Cup Half & Half (or whole milk)


INSTRUCTIONS

  1. Pre Heat oven to 425 degrees.

  2. Cook your vegetables. Bring your vegetables to a boil (not onions or celery). Drain, stir in chopped chicken and set to the side.

  3. In a large pan or dutch oven, add the butter, celery, onion, and garlic. Cook until the onions are translucent.

  4. Add in seasonings.

  5. Slowly add in flour, constantly mixing.

  6. Slowly add in the broth and half & half making sure the mixture is free of clumps.

  7. Add in the vegetable and chicken mixture. Stir well.

  8. Pour the pie filling into the pie dish with the crust. The mixture may look like a lot and that's ok.

  9. Lay the remaining pie crust over the top, pinching the sides to create a seal.

  10. Use a knife to make 2"-3" slits on top of the pie.

  11. Whisk together one egg white and 1 Tbsp of cold water. Use this to brush on top of the pie crust.

  12. Bake for 30-45 minutes, or until the crust is golden.

  13. The pie will need some time to set for easy serving, however, you can serve it immediately if needed.

My family LOVES this pie and after you make it a time or two, it becomes an easy dinner.


If you don't have the time to make your own pie crust I would recommend getting a pre-made pie crust, use crescent rolls, or canned biscuits as a topper.


Let me know if you try this! You will LOVE it!

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