Chicken Pot Pie

Total Time:
2 hr 30 min
Prep:
55 min
Inactive:
30 min
Cook:
1 hr 5 min

Yield:
about 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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4.4 87
I just made this tonight and everyone of my family enjoyed the meal. It was really great item not reviewed by moderator and published
I made this with 12 oz frozen peas,carrots,corn and cut green beans, 8 oz. sliced button mushrooms. I omitted the celery and when i seasoned used celery salt instead of regular salt. The flavored salt worked to replace celery flavor without the celery. I added more broth too. I used a costco rotisserie chicken with the juices that were in the package. Wow did this taste great. Best i ever had. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have used this recipe you years and love it. People tell me that I make the best pot pie! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I will definitely use a different crust next time..but delicious filling! item not reviewed by moderator and published
Sooo good item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Pot Pie Soup

Recipe courtesy of Aaron McCargo Jr.