Chicken Pot Pie

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: New England Classics

Rated: 4 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

Cook Time:
1 hr 5 min
Level:
Intermediate
Yield:
about 6 servings

Times:

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

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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

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.

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

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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Comments & Reviews

recipe Chicken Pot Pie
null null, null 02-01-2010
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We love it
Rated: 5 stars out of 5

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.
recipe Chicken Pot Pie
Cara Troy, NY 01-22-2010
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Good filling!
Rated: 5 stars out of 5

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!Read more
recipe Chicken Pot Pie
Rick Farmington, MI 01-19-2010
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Use a different crust!
Rated: 1 stars out of 5

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.Read more
recipe Chicken Pot Pie
Debi Rye, NH 01-13-2010
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Fantastic!
Rated: 5 stars out of 5

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! Read more
recipe Chicken Pot Pie
Patrick Prestonsburg, KY 01-10-2010
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DO NOT USE 1 1/2 CUPS OF SHORTENING!!!!!
Rated: 1 stars out of 5

it should be more like 1/2 cup!! take my word for it, i thought that sounded like too much but, were talkin Emeril here, so i... used that much. dont do it. try 1/2 cup. i didnt read the other reviews warning me of this until it was out of the oven and too late. you would think this would get corrected by now. the filling is good though so i salvaged it out and made the barefoot ladies dough. it seems to be right but its not out of the oven yet. i'll be sure to read the reviews first from now on. Emeril still rules!Read more
recipe Chicken Pot Pie
Jennifer Fort Worth, TX 01-10-2010
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Crust recipe must be wrong
Rated: 3 stars out of 5

1 1/2 cups of shortening is far too much. I wasn't even up to a cup of shortening before the flour mixture was "a coarse... meal." Even before starting this, I figured that was far to much fat for the crust. I stopped there and began to add water, 1 TBSP at a time. Even without the full 1 1/2 cups of shortening, I had to keep adding water beyond 5 TBSPs to get the dough to begin to come together in the slightest. This was such a disappointment. Crusts like this really shouldn't take more than 5 minutes to come together, and I figure while I'm getting the filling ready it will chill. FYI: I'm sure that there is a correct version of this recipe that perhaps didn't make it to the site. I've seen - more often than not - recipes on Foodnetwork.com that have incorrectly stated measurements. I'm not someone just complaining because recipes don't work. I have seen this as compared to shows and the recipe that is posted; I've heard from friends and family alike who have issues with ingredients as posted online. So, perhaps this is a very good recipe, if it were properly posted. Taste of filling = great :)Read more