Chicken Pot Pie

Total Time:
2 hr 30 min
55 min
30 min
1 hr 5 min

about 6 servings

  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 2 cups diced potatoes, blanched
  • 1 cup diced carrots, blanched
  • 1 cup sweet peas
  • 2 cups shredded chicken, cooked
  • 2 tablespoons finely chopped parsley
  • 1 recipe Basic Savory Crust (recipe follows)
  • Salt and pepper
  • Basic Savory Pie Crust
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups cold lard or solid vegetable shortening
  • 4 to 5 tablespoons ice water

Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Remove from the oven and cool for 5 minutes before serving.

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.

Yield: 2 pie crusts

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    It turned out perfect I forgot to blanch the carrots so there was a little crunch I also added 1/2 cup mushrooms. I will make again and I will make 2 of them it was gone to fast. I used Pillsbury pie crust and it turned out great I washed it with a little butter and egg wash.
    Excellent!!! this has to be my favorite chicken pot pie recipe I've ever tasted. I used left over roasted chicken and Pillsbury pie crusts. My husband doesn't even like chicken pot pie, and he ate every bit and said it was the best he's ever tasted. thanks!!!
    I use split breasts with bones in. Roast them with a little olive oil, S&P. Let them cook and chunk or shred. Other than that, This recipe is fantastic. Everything you could look for in a good chicken pot pie. Also, forgive my laziness, but prepackaged pie crusts work just fine.
    I did this recipe, except that I substituted a cup of frozen peas, and a cup of fresh sliced mushrooms for the potatoes. I stirred them in with the chicken and let it warm up. I also added a 1/3 cup of cheddar cheese. I used Zatarin's garlic and herb spice, and reduced the salt. I used a double crust instead of a top crust over a casserole.
    I have used this recipe you years and love it. People tell me that I make the best pot pie!
    Great recipe!!! I have made it several times and made a few changes. I use the Pillsbury pie crusts to save time. I also use a can of Cream of Celery Soup with 1-1/2 cups of Chicken Stock and lighten up on the half and half. The Celery soup is thick and creamy and less fattening than the half and half. I also added leeks in with the onion and celery and used a few more herbs such as Chervil to the sauce.
    I will definitely use a different crust next time..but delicious filling!
    Sooo good
    AWESOME Pot Pie. This is an incredible recipe that my family and friends love. We usually make a double batch and freeze it to have it for a quick meal. If you like Chicken Pot Pie try this recipe!
    Loved it, but the onions were a bit much. I would cut back on that a little. Wouldn't change anything else. I might add mushrooms next time, but that is just me. Oh, btw, why does the ingredient list include 2 tblspns of parsley and then not use it in making the pie? I bought it chopped it and then it was a leftover ingredient. Should have read it through first, but ingredient list needs to be updated.
    This is the best chicken pot pie I've ever eaten or made. My family loves it, and loves me more when I make it! Chopping all of the fresh veggies is a little time consuming, but totally worth it. I've made the pie crust, and it's excellent, but I've also used refrigerated pie crusts which are easy and delicious on the fly. Perfect recipe.
    My family loves this recipe and it's a staple during the winter months. I've made it easier by using canned diced potatoes (drained), frozen peas/carrots and ready made refrigerated pie crust. It makes this recipe alot easier & faster. I also add 1 tsp dried sage & thyme to the mixture. It's delicious!
    The crust was horrible but the filling was delicious! Someone please fix the crust recipe! Next time I will use a pre-made crust.
    I love Emril. I love Chicken Pot Pie. Put em' together and whatcha get? POOF! Best food EVER!
    My first time attempting a chicken pot pie, was making it for my BF and it was perfect!!! He could not stop raving about it for days. I followed everything as stated except I used Pillsbury pie crusts and they were perfect. The only thing is that the directions don't tell you when to add the parsley but I did that when I incorporated everything together before I put it in the crust. Measurements were perfect.
    great base recipe! i decided to use a premade crust. and i cut back the flour and butter for the roux to 4 tbs each and it was more than thick enough. i also added a chicken boulion cube to the chicken stock. and i used a 1/2 cup heavy cream instead of 1 cup half n half. didnt have the celery either and i also cubed the chicken instead of shredding it. it was amazing and i will make it again for sure.
    Very good. I did cheat and used crescent roll dough for the crust but it turned out amazingly well.
    This was a very delicious pot pie. I did make the crust and when I baked the pot pie the dough wasn't fully cooked. The top crust was delicious, but the bottom wasn't cooked all the way. I think that I will bake it on the bottom rack and I'm sure it will be cooked all the way. My husband couldn't get enough of this pie. I will wear this one out, I already saved 2 cups of chicken from my chicken soup!!!
    AWESOME. I didn't use celery, so I doubled the onions, and used extra frozen pie crust I had was YUMMY. Thanks Emeril, you're a peach
    This came out great. I used mushrooms for lack of carrots and a bit of garlic. I would love to make the crust tonight but have no lard. I will make some biscuits instead.
    This is my go to pot pie recipe. I only use the filling, adding mushrooms and pearl onions. I eliminate the peas ( can't eat them. I use puff pastry on the top. At times I have used skim milk instead of the half and half. Still delicious. There are only 2 of us so I usually make the full batch and make individual pies and freeze them without the pastry. They freeze very well if you add a bit more liquid. Nice to have a quick meal ready to pop in the oven on a week night.
    Excellent!! I loved this recipe. I used frozen deep dish pie crust and baked chicken breasts (seasoned). However I didn't add the onion - Also, I added a few extra ingredients so I could freeze the leftover. There was plenty to use for several single servings, or another pie. Wonderful!
    Nice. I worry that without my modifications, though, this wouldn't have been very flavorful. I poached my chicken in stock and veggies. I used my own pie crust recipe (just butter, flour, salt, and water). I think the most influential change I made is that I added three or four large cloves of minced garlic, fresh sage, and fresh rosemary to the roux. I also used more stock in my roux as it seemed to thicken much too quickly. All in all, a nice pie. I'm eating the leftovers right now and it seems a little dry today but it was a hit last night.
    First, to those of you who've had problems with the crust: Follow Emeril's directions! Even though there are numerous negative reviews about the crust, I followed what was written and it was perfect. The secret to success is to add enough ice water...maybe a little more than what's called for. Ice water is what holds the other ingredients together. If the crust is greasy or if it won't hold together, most likely it's because not enough ice water has been added to bind all the ingredients.
    As for the filling, I added some leftover asparagus and instead of half & half, which I didn't have, I used one cup of leftover chicken gravy. And because we like spicier, more flavorful entrees, I used McCormick Italian Seasoning to add a little extra zip.
    This is an excellent "basic" recipe; one that gives a good foundation for each cook to personalize. Use whatever leftover veggies you have, add your own personal touches and don't be afraid to experiment.
    We loved it, and I'll defintely add this to my "go to" recipes when I need something reliable.
    Thanks Emeril!
    I rarely make my own dough because the Pillsbury crust is so good. It makes life easier as well. The filling is delicious! I added fresh thyme and rosemary and I used 1cup sweet potato and 1 cup regular potato.
    Trying this recipe this week and am curious abt using crescent rolls as dough
    loved it and now i need to make it for 80 people on Saturday. I have done the math and now i need a shopping list.
    I'm a vegetarian and was looking for a recipe to modify to a vegetarian "chikn" pot pie using Morningstar Farms' chicken strips. I used this in a slightly smaller quantity of butter/flour, vegetable stock, and cream with peas, carrots, a little corn, onions, and "chicken" strips.

    Unfortunately the pie crusts I had gotten to use were a little over-the-hill and decided instead to place the filling directly into a pie pan and pour some breadcrumbs and shredded cheddar on top.

    Was absolutely delicious and pretty easy! Highly recommended!
    The filling recipe is awesome! Tastes better the next day. Unfortunately the crust is horrible. I cooked it for nearly 2 hours trying to brown up the crust. I'm guessing somebody fat fingered the amount of shortening/lard. Using this recipe the crust was nearly impossible to work with. It kept separating and cracking. I should have known it was wrong. I'll be sure to read comments from now on.
    I purchased the pie crusts (I was short on time) and Emeril's filling was enough to fill TWO normal sized 9 inch pie plates to just over the brim. I did add a bit more chicken though. I fed my family of five and our best friends, also a family of five, and the praises for the meal were fantastic. Thank you Emeril for your wonderful recipes!
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